Artichokes Stuffed With Vegetables
|Globe artichokes||8 Medium|
|Lean bacon||1⁄4 Pound|
|Mushrooms||3 Cup (48 tbs)|
|Parsley bunch||1 Small|
|Olive oil||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dried thyme||1 Pinch|
1 Break off the artichoke stems and rub each base with lemon. Also cut off the large leaves in a circle. Wash the artichokes under running water. Cook in boiling salted water for 25-30 minutes and then drain and keep hot.
2 Meanwhile, peel the onions and chop them roughly. Peel the carrots and cut them into matchsticks. Cut the bacon into small pieces. Pre-pare the mushrooms and cut into slices. Wash, dry and chop the parsley.
3 Fry the bacon and onions in the oil until the onions brown. Add the mushrooms, carrots, chopped parsley and sage. Let them brown also. Add the white wine and sprinkle in the thyme. Cover and simmer for about 20 minutes. Drain them and keep them hot.
4 Cut off the tops of the artichoke leaves and scoop out the choke. Stuff the artichokes with the bacon and vegetables.