Arichoke Bottoms En Brochette |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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another use of artichokes. If using fresh artichokes, pre-cook them. Boil till one of center leaves pulls out easily. If using canned artichokes don't worry about the boil just go on with the recipe. Ingredients:
12 mushrooms, medium sized |
12 artichoke bottoms |
1/4 cup butter |
1 pinch nutmeg |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup olive oil, extra virgin |
1/4 teaspoon salt |
1 large garlic clove, crushed |
Directions:
1. Snap off mushroom stems.
2. Saute' mushrooms and artichoke bottoms in butter for 5 minutes.
3. Drain and season with salt, pepper and pinch of nutmeg.
4. Fill six skewers alternately with 2 mushrooms and 2 artichoke bottoms.
5. Roll each skewer in olive oil that has been seasoned with the salt and crushed garlic.
6. Broil each of 5 minutes, turning often.
7. Serve very hot.
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