Artichokes Stuffed with Duxelles Many Americans grew up eating artichokes as a Friday meat substitution, and as a mainstay during the Lenten season. You don't have to give up anything for Lent to enjoy this dish. Makes 4 servings
	Ingredients: 4 large artichokes, cooked a la Grecque, cooking liquid reserved 1 pound white mushrooms, quartered 1 tablespoon butter 3 large shallots, minced 2 teaspoons fresh thyme or 1 teaspoon dried Kosher salt to taste Freshly ground black pepper to taste Olive oil cooking spray
	Instructions: 1. Chop the cooked artichoke stems and put them in a mixing bowl. 2. Remove the center cone and fibrous chokes from the center of each artichoke by pulling back the center leaves and scooping out the inedible portion with a teaspoon. Set artichokes aside. 3. Preheat oven to 400°F. 4. Put mushrooms in a food processor and pulse until finely chopped, but not mushyóor chop by hand. 5. In a large skillet or wok, melt butter over medium-high heat. 6. When foam subsides, add shallots and cook until just soft but not browned, about 2 minutes. 7. Add mushrooms, increase heat to high, and cook, stirring. 8. Continue to cook until virtually all the moisture has evaporated from the mushrooms, about 10 minutes. Add thyme and salt and pepper to taste. 9. Cool slightly, then mix with chopped artichoke stems. 10. Stuff the center of each artichoke with the duxelle mixture. Open some of the outer leaves and put some stuffing in between the leaves as well. 11. Put in a shallow baking pan with about 1/2 cup of reserved cooking liquid. 12. Spray top with olive oil cooking spray and cook, uncovered, 15 minutes. Cooking Tip Duxelles (pronounced dook-SEHL), the finely chopped mixture of mushrooms, shallots, and herbs cooked in butter, is a common flavor enhancement in many French dishes from soups to stews and sauces. It's also delicious in omelets and scrambled eggs.

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