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    Serves: 4


    • 4 large globe artichokes
    • Juice of 1 lemons
    • Filling
    • 1 large onion, finely chopped
    • 2 cloves garlic, finely chopped
    • Small sprig of rosemary
    • 250g field mushrooms
    • 3 tablespoons olive oil
    • 200g ricotta
    • Mustard sauce
    • 100g shallots
    • 50g butter
    • 1 tablespoon Dijon mustard
    • Splash of dry white wine
    • 400ml double cream
    • Thyme lemon potatoes
    • 75g butter, melted
    • Juice of 2 lemons
    • ½ tablespoon chopped thyme
    • 2 large waxy potatoes


    1. To prepare the artichokes, trim the stalks and the sharp points on the leaves, and remove any rough outer leaves. Blanch in boiling water with the lemon juice for about 20 minutes, or until you can easily pull a leaf from the base. Slice off the top, scoop out the hairy central choke, leaving the heart, the outer 3 layers and the leaves. Set aside.
    2. Sauté the onion, garlic and rosemary in the olive oil. Add the mushrooms and cook on a medium heat until all the liquid has evaporated. Purée the sautéed mushrooms and onions with the ricotta. Season and set aside.
    3. For the mustard sauce, sauté the shallots in the butter, add the mustard and white wine. Reduce, then add the cream, warm through and pass through a sieve.
    4. Combine the melted butter, lemon juice and thyme. Peel and slice the potatoes as finely as possible, brush on the lemon-thyme-butter mixture, layer into a metal ring or on a buttered baking sheet and bake for 40 minutes or until cooked in a moderate oven (180°C/gas mark 4).
    5. To serve, place the potatoes on a plate. Take the hollowed artichokes, and spoon in the mushroom duxelle. Place on top of the potatoes. Drizzle round with mustard sauce and serve.

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