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Stuffed Artichoke Bottoms

The distinctive flavour of char-grilled globe artichokes is matched in this dish by an intensely savoury stuffing of mushrooms, cheese and walnuts.

Image of Stuffed Artichoke Bottoms

225g/8oz button mushrooms
15g/½ oz/1 tbsp butter
2 shallots, finely chopped
50g/2oz full- or medium-fat soft cheese
30ml/2 tbsp chopped walnuts
45ml/3 tbsp grated Gruyère cheese
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 a medium heat for about 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 ground black pepper.

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

4. Divide the mixture among the artichoke bottoms arranged in an oiled baking tin. Sprinkle over the remaining cheese. Cook on the barbecue for 12 minutes, garnish with parsley and serve.

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