Stuffed Artichoke Bottoms (Fonds d’Artichauts aux Duxelles)
This recipe is a partnership of two favourites of classic French cuisine: duxelles — the savoury chopped mushrooms used in the filling – and the artichoke with its distinctive flavour.
- 225 g/8 oz button mushrooms
- 15 g/1/2 oz/1 tbsp butter
- 2 shallots, finely chopped
- 55 g/2 oz full- or medium-fat soft cheese
- 30 ml/2 tbsp chopped walnuts
- 45 ml/3 tbsp grated Gruyère cheese
- 4 large or 6 small artichoke bottoms (from cooked artichokes, leaves and choke removed, or cooked frozen or canned artichoke bottoms)
- Salt and freshly ground black pepper
- Fresh parsley sprigs, to garnish
- Wipe or rinse the mushrooms and pat dry. Put them in a food processor fitted with the metal blade and pulse until finely chopped.
- Melt the butter in a non-stick frying pan and cook the shallots over a medium heat for 2—3 minutes until just softened. Add the mushrooms, raise the heat slightly, and cook for 5-7 minutes until they have rendered and re-absorbed their liquid and are almost dry, stirring frequently. Season with salt and pepper.
- Preheat the oven to 200°C/400°F/ Gas 6. Lightly grease a shallow baking tin or dish.
- In a small bowl, combine the soft cheese and mushrooms. Add the walnuts and half the grated cheese.
- Divide the mushroom mixture among the artichokes bottoms and arrange them in the baking tin or dish. Sprinkle over the remaining cheese and bake for 12—15 minutes, or until bubbly and browned. Serve hot, garnished with parsley sprigs.