add whipped cream just before filling for richness, then glaze top under the broiler.
ARTICHOKE HEARTS STUFFED W/ MUSHROOMS IN COGNAC CREAM
PREP par-boil 6 artichoke hearts, chokes removed, kept warm in broth
METHOD COOK 2 tb melted sweet butter, 2 c 1/2" diced dry mushrooms. Add tb cognac; flambe/cook 30 sec.
Add 1/4 c h/cream, s/p, herbs; BTB. Thicken w/ cornstarch/slurry, boil a bit. Set offheat.
ASSEMBLY Whip 1/2 c h/cream stiff. Rapidly fold into mushroom mixture, immediately fill
6 cooked drained artichoke bottoms. Sprinkle w/ Romano cheese; broil/brown 2-3 min.
SERVE as first course.
ING 2 tb unsalted butter, 2 cups mushrooms in 1/2" thick dice, tb cognac, 2/3 cup heavy cream,
1/4 tsp salt 1/8 tsp pepper, tb chp mixed fresh tarragon/parsley, 1/2 tsp potato starch or cornstarch slurry,
1 1/2 tsp Pecorino Romano.