Stuffed riesling-braised artichokes with herb-infused oil

Name: Stuffed riesling-braised artichokes with herb-infused oil
Yield: Serve 4
Ingredients: 30 g freshly grated castelli vegetalia (parmesan-style cheese); 25 g fresh breadcrumbs; 100 ml Riesling wine or other dry white wine; 100 ml Riesling wine or other dry white wine; 150 g fresh spinach; 4 tablespoons double cream; 25 g chopped walnuts; 30 g freshly grated castelli vegetalia (parmesan-style cheese); 4 tablespoons olive oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 125 g wild (or cultivated) mushrooms, coarsely chopped; 4 globe artichokes, about 300 g each; 2 lemons, halved; salt and freshly ground black pepper; 50 g fresh herbs (tarragon, chervil, chives, flat-leaf parsley); salt and freshly ground black pepper; 50 g fresh herbs (tarragon, chervil, chives, flat-leaf parsley); 50 g fresh herbs (tarragon, chervil, chives, flat-leaf parsley); 50 g fresh herbs (tarragon, chervil, chives, flat-leaf parsley); 50 g fresh herbs (tarragon, chervil, chives, flat-leaf parsley); large sprig of lemon thyme (or thyme); large sprig of lemon thyme (or thyme); ½ teaspoon lemon zest; 40 g unsalted butter

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Serving fresh artichokes is always an impressive affair, but they do need a lot of preparation, which is I feel, the reason why they are not as popular to cook at home as they should be. They can be prepared up to the filling stage well in advance, then finished when needed.

Ingredients

4 globe artichokes, about 300 g each
2 lemons, halved
4

Starter
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4. Using a large sharp knife, trim about 5 cm from the top of each artichoke and, using kitchen scissors, cut off the thorny top third of the leaves. Squeeze the lemons into a large pot of lightly salted boiling water, add the artichokes and top