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Roasted Artichoke Hearts with Mushroom Caviar
Carciofi Arrosti col Cavial di Bosco
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2 quarts water
4 whole artichokes
2 cups chicken stock or enhances chicken stock
1/2 ounce dried mushrooms, such as porcini, or shitake
3/4 pound mushrooms, preferably portobello or crimini, chopped
4 garlic cloves, chopped
2 tablespoons chopped fresh italian parsley
2 tablespoons freshly grated Parmigiano Reggiano cheese
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry Marsala whine
2 teaspoons cornstarch mixed with 2 tablespoons chicken stock
Squeeze the juice of the lemons into a bowl with the water, saving the lemon skins to rub over your hands to keep them from being discolored.
To clean the artichokes, pull off the outer leaves by bending them backwards until they break off. Continue breaking off leaves until you reach the soft inner leaves. Cut away the remaining leaves at the point where they begin to curve inward. Discard the leaves. With a sharp knife cut away all the tough green skin from the bottom of the artichokes so the white fleshy part underneith is exposed. Scrape the fuzzy choke from the center of the artichoke bottom with a teaspoon. What you now have looks like a very shallow bowl. Perfect for stuffing. (The choke an also be scooped out with a teaspoon after the artichoke hearts have been cooked)
Immediately drop the artichoke heart into the bowl of lemon water to keep it from discoloring.Repeat this process with the remaining artichokes.
Bring the chicken stock to a boil in a medium saucepan. Cook the artichoke hearts in the boiling stock for 5 minutes. Remove and set asice, reseving the stock seperately. Soak the dried mushrooms in the reserved stock for 15 minutes. Drain, reserving the stock separately, and chop finely. Combine all the mushrooms with the garlic and parsley, mix well, and refrigerate for at least 15 minutes.
Preheat the oven to 400°F. Place the cooked artichoke hearts in an 8 x 8-inch baking dish with ! Cup reseved stock. Top each heart with 1 1/2 teaspoons of the diced mushroom mixture and sprinkle entire dish with 1 teaspoon of the cheese. Bake for 15 minutes.
Approximately 5 minutes before the artichokes are done, heat the oil on a large saute pan set on high heat until sizzling,about 2 minutes. Add the remaining mushroom mixture and cook for 2 minutes without stirring. If the mushrooms don’t fit the pan in a single layer, cook them in 2 batches. Stir the salt and pepper, and transfer to a medium bowl. Pour the wine into the same saute pan, stir to dislodge the brown bits from the bottom and bring to a boil. Reduce the heat to simmer.
To serve, spread a layer of the cooked mushroom mixture across each salad plate and put a cooked artichoke heart on top. Pour the cooking liquid from the baking dish into the simmering wine mixture in the saute pan. Return to a boil and season to taste with salt and pepper. Remove the pan from the heat and stir in the cornstarch slurry. Return the pan to the heat and cook until just slightly thickened, about one minute. Pour the sauce over the stuffed artichoke hearts, sprinkle with the remaining cheese and bring proudly to your table.
©2013 Nick Stellino Productions