Artichokes stuffed with mussels, leeks and mushrooms

Ingredients:

7 Globe artichokes
2 cloves garlic
Juice from one lemon
1⁄2 onion
2 bay leaves,
2 sprigs thyme
1 carrot
1⁄2 stalk celery
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2 liters fresh mussels, washed and de-bearded
1/8 C. dry white wine, or splash of water
12 button mushrooms,
Fine-sliced 2 leeks, trimmed
1⁄2 C. cream
3 sprigs fresh tarragon, or equivalent fresh chives or parsley
Salt and pepper

Procedure:

Trim artichokes by cutting the stems close to base and cutting off the top quarter and tips of petals, and simmer in salted water with crushed cloves of garlic, bay leaves, sprigs fresh or dried thyme, juice of one lemon, and onion, carrot and celery till cooked through but firm, 20 - 30 minutes.

Remove from water and let cool while sprinkling with olive oil, lemon, salt and pepper.

Fine-dice leeks, wash and strain, and soften over medium heat in a wide saucepan moistened with olive oil, covered, about 10 minutes with no browning. Add mushrooms and sweat over medium heat 10 minutes. If veggie mix seems too dry, top with a lid; or too wet, simmer with lid off to evaporate. Meanwhile, steam mussels to open covered with splash of white wine or water. Cool, remove flesh from shells, and add to mix. Chop tarragon and add.

Fill mixture into pre-cooked artichoke hearts. Bake at 375 F, 190 C about 10 minutes, depending on size.

Reserve strained mussel juices and if you wish some artichoke broth, and add about 1⁄2 C heavy cream and handful of chopped chives. Season to taste and boil to thicken. Plate artichokes, sauce, and top with optional arugula greens.

Bon appétit!