*This recipe is a DaisyMartinez.com exclusive!
Makes 6 servings.
- 6 artichokes, stems attached
- ¼ cup diced slab bacon
- 2 shallots, diced
- 1 cup fresh morels, ¼ inch slice
- ½ cup baby peas, blanched
- 2 tablespoons Spanish cognac
- ¼ cup heavy cream
- olive oil
- salt and pepper to taste
Trim the artichokes by cutting off the tops, and trimming off the tough outer leaves. Scoop out the touch choke and trim the stems off, and rub all of the parts with the open side of the lemon, to prevent discoloring. Place artichokes and stems in a non reactive pan , fill with salted water, and bring to the boil. Lower the heat and simmer for 35-45 minutes, when the hearts will be tender but not falling apart. Drain and set aside.
Place the bacon in a skillet with 2 tablespoons of water over high heat, until the water evaporates. Lower the heat to render the fat and brown the bacon. Remove the bacon. If there is more than 2 teaspoon of fat, drain from the pan. Add the shallots and cook over low flame until softened.
Add the morels, tossing the pan until the morels are fragrant and softenend (2-3 minutes), and the blanched baby peas, and the cognac, tipping the skillet to flambé. When the flames die out, add the heavy cream, raise the heat to medium, and reduce. Adjust the seasonings.
Trim the tough “bark” from the artichoke stems (discard), and dice the tender “heart” inside. Add the stem “hearts” to the skillet, and toss to heat through. Dress the hearts of artichoke with the olive oil, and place on a plate. Fill the scooped hearts with the mushroom/bacon/pea mixture.