Soufflé forestière

• 6 large fresh artichokes, trimmed of the stems and tips of their leaves
• 1 recipe creamy minced mushrooms
• 4

Plunge the artichokes into a large quantity of boiling salted water and cook them until a knife inserted in the bottom of an artichoke pierces it easily. Drain the artichokes; refresh them in cold water, then drain again, thoroughly. Remove all of the leaves and the chokes, and purée the bottoms in a food processor or put them through, the fine disk of a food mill; you should have about