Artichokes And Chanterelles Recipe - Cooking Index
Artichokes And Chanterelles Recipe - Cooking Index
A recipe that brings together two West Coast favorites, artichokes and chanterelles. Trimmed small whole artichokes may also be used.
Type: Vegetables| 1 lb | Fresh or thawed frozen artichoke hearts | |
| 1/2 lb | Chanterelles* - sliced thin | |
| 3 tablespoons | Butter | |
| 2 tablespoons | Flour | |
| 1 1/2 cups | Milk | |
| 1/2 cup | Half and half | |
| Salt - to taste | ||
| 1/4 cup | Freshly-grated Monterey jack or | |
| Emmenthaler cheese | ||
| Few drops of lemon juice |
* Alternate Mushrooms: Common Store Mushroom
Cook the artichokes in boiling salted water to cover until tender.
Arrange the artichoke hearts in a buttered baking dish. Place the chanterelles on top.
Melt the butter in a saucepan, stir in the flour, and add the milk and half and half. Whisk until the mixture starts to thicken. Reduce the heat and add the salt to taste.
Spoon the sauce over the artichokes and chanterelles, sprinkle with the cheese, and bake in a preheated 350 degree oven for 15 minutes. Quickly squeeze a few drops of lemon juice on top and serve.
This recipe yields 4 side dish servings.
Source:
Wild About Mushrooms by Louise Freedman
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