Caesar mushroom and globe artichoke boats

These boats celebrate all the wonder of the first flush of young caesar mushrooms. Taking influences from Italy and Spain, where these mushrooms are prized, the recipe sprinkles fine slices of raw caesar on to globe artichoke leaves, along with griddled crispy prosciutto and a sweet sherry dressing. Serve as canapés or group together in a dish for an appetizer or indulgent salad, and these chestnut-flavoured mushrooms will be the talk of the table. Remind your guests to just eat the fleshy