Stuffed artichokes au gratin

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 40 g shallot
• 2 2 tablespoons olive oil
• 3 200 g mushrooms
• 4 2 tablespoons olive oil
• 5 6 globe artichokes
• 6 150 g bechamel sauce
• 7 100 g grated cheese
• 8 salt
• 9 pepper
• Total weight: 2,050 grams

Times:

Preparation	Cooking	Start to finish
35 min.	60 min.	1 hour 35 min.

Step by step recipe

1	Prepare and chop 40 g shallot. Cook for 2 to 3 minutes in 2 tablespoons olive oil without colouring. Set aside.
2	Prepare and slice 200 g mushrooms, cook in 2 tablespoons olive oil. Reserve.
3	Cook 6 globe artichokes.
4	Peel the leaves off the artichokes and set the hearts aside. Use a teaspoon to scrape the flesh off the leaves and collect this in a bowl.
5	Preheat the oven to 390°F (200°C). Sit the artichoke hearts in a gratin dish.
6	Put into a bowl: the shallots, mushrooms, flesh from the artichoke leaves and 150 g bechamel sauce. Mix well and check the seasoning.
7	Fill the artichokes generously with this mixture.
8	Top with grated cheese...
9	...and bake for 30 minutes, until the cheese topping has melted and browned nicely.

Remarks

Depending on the size of your artichokes, you may well have filling left over that will not fit in the hearts. This can be frozen and used another time, or for original vol-au-vents.

---