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Artichokes And Chanterelles

A recipe that brings together two West Coast favorites, artichokes and chanterelles. Trimmed small whole artichokes may also be used.

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozFresh or thawed frozen artichoke hearts
1/2 lb 227g / 8ozChanterelles* - sliced thin
3 tablespoons 45mlButter
2 tablespoons 30mlFlour
1 1/2 cups 355mlMilk
1/2 cup 118mlHalf and half
  Salt - to taste
1/4 cup 59mlFreshly-grated Monterey jack or Emmenthaler cheese
  Few drops of lemon juice

Recipe Instructions

Cook the artichokes in boiling salted water to cover until tender. Arrange the artichoke hearts in a buttered baking dish. Place the chanterelles on top.

Melt the butter in a saucepan, stir in the flour, and add the milk and half and half. Whisk until the mixture starts to thicken. Reduce the heat and add the salt to taste.

Spoon the sauce over the artichokes and chanterelles, sprinkle with the cheese, and bake in a preheated 350 degree oven for 15 minutes. Quickly squeeze a few drops of lemon juice on top and serve.


Alternate Mushrooms: Common Store Mushroom.

""Wild About Mushrooms" by Louise Freedman"


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