Barbecue Recipes

STUFFED ARTICHOKE BOTTOMS

The distinctive flavor of charbroiled globe artichokes is matched in this dish by an intensely savory stuffing of mushrooms, cheese and walnuts.

INGREDIENTS
8 ounces button mushrooms
1 tablespoon butter
2 shallots, finely chopped
2 ounces full- or medium-fat soft cheese, such as ricotta
2 tablespoons chopped walnuts
3 tablespoons grated Gruyère
4 large or 6 small artichoke bottoms (from cooked artichokes, leaves and choke removed, or cooked frozen or canned artichoke hearts)
salt and freshly ground black pepper
fresh parsley sprigs, to garnish

SERVES 4

1. To make the duxelles for the stuffing, put the mushrooms in a food processor or blender and pulse until finely chopped.

2. Melt the butter in a frying pan and cook the shallots over medium heat for 2—3 minutes, until just softened. Add the mushrooms, raise the heat slightly, and cook for 5—7 minutes more, stirring frequently, until all the liquid from the mushrooms has been driven off and they are almost dry. Season with plenty of salt and freshly

3. In a large bowl, combine the soft cheese and cooked mushrooms. Add the chopped walnuts and half the grated Gruyère, and stir well to

4. Arrange the artichoke bottoms in an oiled baking pan; divide the stuffing mixture among them. Sprinkle with the remaining grated cheese. Grill for 12