Artichoke Bottoms With White Wine Duxelles
Updated October 11, 2023
- Total Time
- 26 minutes
- Prep Time
- 15 minutes
- Cook Time
- 17 minutes
- Rating
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Ingredients
4 artichokes, cooked as above
¼ cup fresh lemon juice
2 tablespoons butter
2 shallots, peeled and minced
¼ pound mushrooms, stems removed, caps finely diced
1 small plum tomato, cored, seeded and chopped
⅓ cup white wine
2 tablespoons minced parsley
½ teaspoon kosher salt
Freshly ground black pepper
Nutritional analysis per serving (4 servings as garnish)
22 grams carbs; 15 milligrams cholesterol; 163 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 9 grams fiber; 365 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel leaves from artichokes. Remove chokes with a spoon and discard. Trim bottoms so the edges are smooth. If necessary cut small slices from stem ends so the artichokes will sit upright. Rub all over with lemon juice to prevent discoloration.
- Step 2
In a 10-inch ceramic quiche dish heat the butter, uncovered, at 100 percent power for 1 minute in a large oven, or 2 minutes 30 seconds in a small oven. Add shallots, mushrooms and tomato and stir. Cook, uncovered, at 100 percent power for 3 minutes in a large oven, or 4 minutes and 30 seconds in a small oven.
- Step 3
Add the wine. Cook, uncovered, at 100 percent power for 5 minutes in a large oven, or 8 minutes in a small one, until most of the wine has evaporated. Remove from oven. Stir in parsley, salt and pepper.
- Step 4
Set artichoke bottoms in a circle on a 10-inch platter. Mound a quarter of the mushroom mixture in the well of each artichoke. Heat, uncovered, at 100 percent power for 2 minutes in a large oven or 3 minutes in a small one. Serve immediately.
Private Notes