Recipe for Stuffed Artichokes with Mushroom Ragout: a delicious option to impress at the table

Step 1 : To prepare the stuffed artichokes, first preheat the oven to 340°F (170°C).

Step 2 : Then, fill a container with cold water and add three tablespoons of lemon juice, along with lemon slices if desired.

Step 3 : Next, remove the outer leaves of the artichokes and frequently immerse them in the lemon water to prevent oxidation and darkening.

Step 4 : Clean the artichoke stems and cut off the ends.

Step 5 : Then, cut off one-third of the tips of the artichokes, avoiding including the heart.

Step 6 : Immerse them in the acidulated water and, with the help of a spoon, remove the center of the flower, eliminating all the fuzz and leaving the heart clean.

Step 7 : In a deep pot, heat water, add three tablespoons of lemon juice and one tablespoon of wheat flour.

Step 8 : Add the cleaned artichokes and cook for about 20 minutes or until tender.

Step 9 : Remove the stem with a knife so that the artichokes can stand upright.

Step 10 : For the ragout, cook mushrooms, carrots, onion, garlic, and beef in a medium saucepan with butter over medium heat until a stew-like texture is achieved.

Step 11 : Season to taste with salt and pepper, and sprinkle with chopped parsley.

Step 12 : Then, stuff the artichokes with the ragout, cover with almond powder, and add a cube of cold butter.

Step 13 : Bake the artichokes until the almond powder turns golden.

Step 14 : Finally, serve the artichokes on a bed of carrot strands.

Step 15 : You can also suggest preserving cooked artichoke hearts in a jar with olive oil, garlic, thyme, basil, and white vinegar, storing them in the refrigerator for no more than a week.