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Artichokes stuffed with champignons
1 serving
Peel artichokes as usual. Fill the middle of the artichokes with minced meat, tie each artichoke, fold it into a deep sauté pan, on the bottom of which you put a layer of spig (better from ham), put a piece of spig on top of each artichoke. Pour concentrated broth (50), madera, lemon juice into a saucepan with artichokes and empty in a closed dish until tender. Serve, watering with the formed juice. For the mince, peel the raw champignons, finely chop and let go with the butter, finely chopped onions and parsley greens. Season the mince to taste with salt, pepper and crumbs
Peel artichokes as usual. Fill the middle of the artichokes with minced meat, tie each artichoke, fold it into a deep sauté pan, on the bottom of which you put a layer of spig (better from ham), put a piece of spig on top of each artichoke. Pour concentrated broth (50), madera, lemon juice into a saucepan with artichokes and empty in a closed dish until tender. Serve, watering with the formed juice. For the mince, peel the raw champignons, finely chop and let go with the butter, finely chopped onions and parsley greens. Season the mince to taste with salt, pepper and crumbs
artichoke - 1 pc., fresh champignons - 50 g, speck (spig, stove) - 50 g, onions - 15 g, parsley greens - 7 g, madera - 30 g, butter - 10 g, broth - 30 g, ground crumbs - 5 g, lemon - 0.2 pcs.
