Artichokes stuffed with champignons

Artichoke - perennial herbaceous plantgrowing in the Mediterranean. The two main types of artichokes used for food are called cardon or the Spanish artichoke Cynara cardunculus, and the seed or prickly artichoke Cynara scolumis.

Light evening snack for gourmets.

4 servings of 320 kcal (1339 kJ)

Ingredients:

artichoke - 4 pcs.

onion - 2 pcs.

butter or margarine - 1 tablespoon

champignons - 250 g

garlic - 1 clove

cream - 1 tablespoon

Emmental cheese - 175 g

white ground pepper or pungent pepper

salt

lemon - for decoration

Preparation:

With artichokes remove the stem and cauline leaves. The ends of the upper leaves are cut off. Dip into salted water and cook for 25 minutes. After using a fork, remove the inner leaves and a teaspoon to remove the "dry leaves" near the base. The baskets turned out.

Cut the onions into cubes and fry until golden. Cut champignons and add to onions. Add the juice from the clove of garlic and salt. Stew until the water evaporates completely. Add the grated cheese.