Serves 2-3

This makes a lovely vegetarian starter or a light main course when preceded by a hearty soup.

• 6 globe artichokes

• 200ml olive oil

• 200ml dry white wine

• Juice of a lemon

• 
1 large garlic clove, 
lightly crushed

• 1 tsp coriander seeds

• 
500g white button 
mushrooms, cleaned

• 20g butter

• Olive oil

• 
3 cloves garlic, peeled and
finely chopped

• 1 tbsp thyme leaves, chopped

• 
Sea salt and freshly ground
black pepper

• 6 large portobello mushrooms

• Thyme leaves, for garnish

1 To prepare the artichokes, remove the outer leaves with your hands, but leave the choke in. Bring a large pan of salted water to the boil, and add the oil, wine, lemon juice, garlic and coriander. Blanch the artichokes for 
20-30 minutes until tender. There should be little resistance when you pierce them with a knife.

2 Remove the artichokes from the liquid and cool down in cold water. Use a teaspoon to scoop out the chokes to create shallow craters, and immediately rub all over with lemon juice to prevent discoloration.

3 While the artichokes are cooking, start to make the mushroom paste by finely dicing the button mushrooms. Heat the oil and butter in a large frying pan and add the mushrooms, garlic and thyme. Season with salt and black pepper. Cook until the water released by the mushrooms has evaporated and the pan is quite dry. Remove from the heat and allow to cool slightly, then use to stuff the artichoke hearts.

4 Preheat the oven to 180C/
Gas 4. Heat a tablespoon of olive oil in a pan and lightly fry the portobello mushrooms for 
1-2 minutes on each side. Remove from the pan and place on a lightly greased baking dish. Top each mushroom with a stuffed artichoke. Bake for 10 minutes 
or until warmed through. 
Scatter with thyme leaves and serve with a green salad.

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