Mushroom Recipe : Artichokes and Chanterelles

Artichokes and Chanterelles

• 1 pound fresh or thawed frozen artichoke hearts
• 1/2 pound chanterelles, sliced thin
• 3 tablespoons butter
• 2 tablespoons flour
• 1-1/2 cups milk
• 1/2 cup half and half
• Salt
• 1/4 cup freshly grated Monterey jack or Emmenthaler cheese
• Few drops of lemon juice

Artichokes and Chanterelles

Serves 4 as a side dish

A recipe that brings together two West Coast favorites, artichokes and chanterelles. Trimmed small whole artichokes may also be used.
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 350º oven for 15 minutes. Quickly squeeze a few drops of lemon juice on top and serve.