4 young artichokes lemon juice For the stuffing: 2 Tbs. oil 4 rashers back bacon de-rinded and in srips 1 onion, finely chopped 2 cloves garlic, crushed 6oz/175g button mushrooms wiped and finely chopped 4 slices brown bread, crusts removed and crumbed 3 Tbs. dry white wine salt and ground black pepper
Instructions
1) First prepare the artichokes as in recipe:Artichokes with Tomato Hollandaise
2) Cook artichokes in boiling salted water with lemon juice added until tender, about 30 minutes or so. Drain.
3) Meanwhile make the stuffing: Heat oil in a pan and fry bacon until crisp. Remove with a slotted spoon and reserve.
4) Add onion and garlic to pan and fry to soften.
5) Stir mushrooms into the mixture and cook for 2 more minutes.
6) Stir in breadcrumbs and add white wine gradually to moisten.
7) Remove from heat, return bacon to pan and stir to mix. Season.
8) Stuff each artichoke heart with a spoonful of mixture and place in a flameproof dish.
9) Cove with foil and bake at 400F, 200C for 10 minutes, or until heated through.
