Food: creminis stuffed with artichoke and goat cheese

In this recipe I will share with you how to prepare a fresh artichoke. Two very creamy and smooth vegetables like mushrooms and artichokes will fill your mouth with flavor. And to top it off I have mixed in fresh goat cheese! You can also totally and absolutely avoid the fresh artichoke and use the canned ones to make this recipe.

Here is what I used,

1 fresh artichoke :: 15 cremini mushrooms :: 2 cups of fresh kale :: 1 oz of goat cheese

1 tsp red chili powder :: 1 garlic clove :: 1 shallot; parmesan to sprinkle; salt+pepper+olive oil

Chop off the top of the artichoke and the bottom of the artichoke to reveal it's gorgeous inside. If the outside petals are fibrous or rough discard them. If you are not sure then cut the top ends that have the thorn and place the entire artichoke in boiling water. Once it cooks, you can touch and feel to know that some of the petals will be fibrous. Then discard them. 

Cover and cook for about 30 to 45 minutes. The knife should go easily through the artichoke when its cooked. Turn the stove off and toss in the kale leaves into the hot water and cover the lid again. This will wilt them making it easier to process. Take all the veggies and all the spices along with the cheese into a food processor to make the stuffing. Just to be safe, process the petals of the artichokes separately incase there is any fibrous part in there. Then process the inner softer parts which will just melt. Spray a baking tray with oil and place the mushrooms. I took the mushroom stems and chopped it finely to add into the stuffing. This way nothing gets wasted. Spray the mushrooms with another layer of oil and sprinkle salt and pepper over them. Then fill them with enough stuffing and sprinkle parmesan on top. Bake at 350 for about 20 minutes. Bon appétit!