Artichokes alla boscaiola
Instructions
Peel the artichokes, remove the stem and time in water acidulated with lemon juice.
Cook in boiling salted water with the addition of lemon juice.
Drain and pat dry.
Clean the mushrooms and slice them up and let them stand for a few minutes in hot oil with the garlic; remove them from heat and mince finely, then finish cooking them to moderate flame for 5 minutes adding the cream, salt and pepper.
Put a brown butter artichoke bottoms, arrange on a serving dish, add the mushroom mixture, sprinkle with parsley and serve.
Ingredients and dosing for 4 persons
- 8 artichokes
- Butter
- 300 g of mushrooms
- 25 cl of cream
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 1 lemon
- 1 tablespoon of chopped parsley
- Salt
- Pepper