4 medium California artichokes
1 cup chopped fresh mushrooms
1/3 cup chopped onion
2 T butter or margarine
½ pound cooked ham, chopped
¼ cup chopped parsley
2 T flour
½ cup chicken broth
2 T dry sherry (optional)
Pepper
1 T olive oil

Preparation

Slice about 1 inch of the artichoke tops off crosswise. Trim stem to 1 inch or less, cut off thorns and discard lower leaves. Rinse under cold running water. In a deep saucepan or pot, stand the artichokes in 3 inches of water. Bring water to a boil. Cover and simmer 25 to 40 minutes, or until a leaf near the center pulls out easily. Sauté’ mushrooms and onion in butter 5 minutes. Add ham and parsley; cook 5 minutes longer. Stir in flour. Gradually add broth; cook and stir until thickened. Add sherry and pepper to taste; mix well. Cool. Remove center petals and fuzzy centers of artichokes. Fill artichokes with ham mixture. Pour oil into deep baking dish. Arrange artichokes in dish. Cover with foil and bake at 350F for 30 minutes. Makes 4 servings.

The above recipe is taken from The California Artichoke Cookbook by the California Artichoke Advisory Board. For more information on artichoke preparation and recipes please visit the California Artichoke Advisory Board on the web at: www.artichokes.org

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Mushroom and Ham-Stuffed Artichokes

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