Stuffed Artichoke Hearts

Instead of the typical stuffed mushrooms as an appetizer, try this! The hearts are stuffed with a cheesy, mushroom bread filling.

INSTRUCTIONS

Preheat the oven to 350 degrees F.

Fill a medium bowl with water and ice. Cut the lemon in half and squeeze the lemon juice into the bowl, then place the two halves into the bowl. Set aside.

Trim off and discard all of the outer leaves of each artichoke. Trim off the bottom and sides of the stem, using a vegetable peeler.  Scoop out the choke with a melon baller or spoon and put the artichoke hearts into the ice-water bath with the lemon.

In a small sauté pan, melt the butter on medium high heat. Add the minced mushrooms and sauté until a little browned and some of the moisture is cooked out, about 4 minutes. Set aside.

In a medium bowl, mix together the cooked mushrooms, bread crumbs, green onions, garlic, cheese, salt and pepper. Whisk the egg slightly, then mix it into the mushroom/ bread crumb mixture.

Make sure that each artichoke heart is standing up flat (you make have to trim the bottom a bit). Fill each artichoke heart with the filling. Place them on a baking sheet and bake until the heart is tender and the filling is browned on top, about 30 – 35 minutes.

Serve hot.

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