Recipe: Stuffed Artichokes

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We all know that “Peru produces delicious avocado”:http://www.peruthisweek.com/news-peru-increases-avocado-production-by-14-in-2014-106135, but did you know that the Andean nation has become an “important exporter of artichokes”:http://www.peruthisweek.com/news-peru-dominates-quinoa-organic-banana-and-fresh-asparagus-markets-105749? The tasty vegetable is actually a member of the sunflower family, and aids in cardiovascular health and lowering cholesterol levels.

Artichokes can look intimidating, but they are actually quite easy to cook. The green vegetable can be steamed, grilled, and enjoyed on top of pizzas and salads. Here is a recipe you can use to impress at your next get-together or relaxing night in.

Ingredients

1 tbsp. butter
1/2 cup of chopped onion
1 tsp. chopped garlic
2 cups chopped mushrooms
1 tbsp. lemon juice
1 tbsp. chopped parsley
12 cooked artichoke hearts
1 cup of shredded mozzarella cheese
salt and pepper

Preparation

In a skillet, over medium heat, heat the butter and cook the onion for five minutes. Add garlic and cook for three minutes. Season with salt and pepper. Add the mushrooms, stir and cook for one minute. Remove from heat and add the lemon juice and parsley. Cool. Then on each artichoke heart, put three tablespoons of the mushroom filling. Top with mozzarella cheese and place the stuffed artichokes on a cookie sheet then into the oven. Heat at 200° C for three minutes. Remove from oven and serve immediately.

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Natasha Clay

Natasha grew up in a suburb of Chicago and moved to Peru two years ago and studied Bilingual Administrative Assistance and General Management at the British Academy. In her spare time she loves to be with family and her maltese, Maya.