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Artichokes Nissarda Recipe
We first tried this delicious starter, many years ago, at Langan's Brasserie in London, where it had been introduced by the chef Richard Shepherd, based on a recipe he had found in Nice.
Here is our version of it.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
1 or 2 tins of Artichoke Bottoms, depending on greed
- 170g/6oz Flat Mushrooms - button and cap varieties lack flavour and produce disappointing duxelle
- 50g/2oz Onion, peeled and roughly-chopped
- 1 slice of de-rinded and finely-chopped streaky Bacon (optional)
25g/1oz Butter or 1 tablespoon (15ml) Olive oil
- Salt and freshly-ground pepper
- One batch of Hollandaise or Béarnaise Sauce (q.v.)
- A little finely-chopped Parsley, to decorate
1. Drain the artichoke bottoms and rinse them thoroughly in cold water.
2. Depending on their size, decide if you are giving one, two or three each. Three would make an excellent light lunch with some French bread.
3. Place the artichoke bottoms on to an ovenproof dish and, unless preparing ahead of time, pre-heat the oven to 170°C/325°F/Gas 3 - or if you have a microwave, you can use this instead.
4. While the oven is heating, put the mushrooms and onion in a food processor and chop until finely-diced, but not a purée. This is best done by continually turning the machine on and off, or using a 'Pulse' switch if you have one.
5. Place the butter in a saucepan and heat gently. Lightly fry the bacon (if using); then add your mushroom mixture. Mushrooms always produce quite a lot of liquid, so stir occasionally and cook until most of this has evaporated and the mixture has become firmer.
6. Add a little salt and pepper.
7. Stuff the artichoke bottoms with the mushroom mixture.
• Can be prepared ahead up to this stage, and kept overnight in the fridge if need be.
8. Prepare your sauce - see Hollandaise or Béarnaise.
9. Place in the pre-heated oven for a few minutes to heat through, or heat in a microwave oven.
Cover each artichoke with a little sauce, and a sprinkling of chopped parsley.
Recipe taken from 'Foolproof Entertaining' by Simon Scrutton - can be bought from www.runninghare.gb.com