Artichokes stuffed with wild mushrooms and mascarpone

Ingredients

4 large fresh globe artichokes
1 tbsp butter
2 cloves garlic, chopped
300g/10oz mixed wild mushrooms, especially morels, chanterelles and ceps, cleaned and chopped into small chunks
2 tsp fresh thyme or lemon thyme leaves
80ml/3fl oz vermouth
150g/6oz mascarpone cheese
salt and pepper
25g/1oz pecans, crushed
a handful of flat-leaf parsley leaves, chopped
1 potato, boiled and mashed
olive oil
vinegar

Method

1. Bring a large pan of water to the boil for the artichokes. Add a good glug of both vinegar and olive oil to the water and plenty of salt.
2. To prepare the artichokes, snap off the stem and slice about a third off the top. Pull out what you can from the middle and use a spoon to scoop out all of the hairy choke. Place in the boiling water and cook until tender, about 30-40 minutes. They are done when a leaf pulled from toward the centre comes away without resistance. Drain upside-down until dry. Preheat the oven to 220C/400F/Gas 6.
3. To make the stuffing, melt the butter on moderate heat in a wide frying pan and add the mushrooms, garlic and thyme with a sprinkling of salt and pepper. When they have absorbed the butter and begin to soften, pour in the vermouth and cook, stirring, until it has mostly evaporated. Finally, stir in the mascarpone. Allow it to melt and coat everything with its sweet creaminess.
4. Spoon into the middle of the drained artichokes. Sprinkle with crushed pecans and bake for about 10 minutes, until heated through and golden on top. Finish with chopped parsley before serving. When eating, use the leaves of the artichoke to scoop out the creamy filling. Serve on a bed of mashed potato.