this is not my recipe. first time i had this my sister-in-law donna made it, a long time ago. i've made it many times since.
1 or 2 small jars of marinated artichokes. 2 if you like it more “artichoke-y”, but 1 jar is ok too. Drain them in a colander, you don’t want that nasty cheap oil and vinegar they pack them in. If the chunks look too large, cut them in half if you want. Set aside.
About 24 oz of fresh mushrooms, whatever kind you like. You can mix different kinds too. Or not. It looks like a lot, but they shrink down. 24 oz would be probably 3 of the medium size containers. If you buy them already sliced, that’s fine too.
In a big enough skillet, heat a couple tablespoons of olive oil, then add the mushrooms. Add chopped garlic to taste if you like it. Or chopped shallots are good too. Sometimes I add a little pancetta or bacon or salami to the mushrooms while they are cooking. Pork = flavor. Cook the mushrooms on medium high until they have given up their water and they are done. It should be pretty dry when they are done.
In a mixing bowl, put the cooked mushrooms and the drained artichokes. Add maybe a half a cup of bread crumbs, more or less, and mix it. You don’t want too many bread crumbs, but you need some. After adding the bread crumbs, if it looks too dry, add a tablespoon or so of olive oil to the mix.
At this point you could eat it right away, as it will be warm. I think it’s better if you bake it in the oven though. So put the mixture in a Pyrex oven dish or something like that, and put a couple of pats of butter on the top, and cook it at 350 or so for maybe another 20-25 minutes.
Options: you can add anything you like to it: pignoli nuts, a little roasted or fresh red pepper, onion, whatever you have around that you want to use up.
No comments:
Post a Comment