Stuffed Artichokes with Mussels, Mushrooms, and Leeks

Instructions

1. Cut the artichoke stems close to the base, and then chop off the artichoke’s top quarter and petal tips.
2. Simmer the artichokes in salted water with crushed garlic cloves, thyme, bay leaves, lemon juice, carrot, onion, and celery until everything is cooked through but still firm, about 20-30 minutes.
3. Remove from water and let the artichokes cool; sprinkle with lemon, olive oil, pepper, and salt.
4. Finely dice the leeks, then wash and strain. Cover the leeks and soften them over medium heat in a wide saucepan with olive oil for about 10 minutes (there should be no browning).
5. Add mushrooms to the leeks, and cook over medium heat for another 10 minutes. If the vegetables seem too dry, cover with a lid. If they’re too wet, simmer with the lid off to evaporate the liquid.
6. In another uncovered pot, steam mussels in either a splash of water or white wine. Cool, remove the flesh from the shells, and add to the vegetable mix.
7. Chop tarragon and add to the mix.
8. Fill this mixture into pre-cooked artichoke hearts. Bake at 375 Fahrenheit for about 10 minutes, depending on the artichokes’ size.
9. Reserve the strained mussel juice, and if you wish, some artichoke broth as well. Add about 1/2 cup heavy cream along with a handful of chopped chives.
10. Season to taste and boil to thicken.
11. Plate artichokes with sauce, and garnish with arugula (optional).