preparation

• 1 Remove the stem from the artichokes so they can sit upright.
• 2 Remove the outer, tougher, darker green leaves until the pale green center.
• 3 Cut off the tips.
• 4 Remove the center of the heart with a small knife, leaving a small artichoke heart “bowl”.
• 5 As you work, squeeze lemon juice onto the artichoke hearts so they don’t turn brown, and as you finish preparing the artichoke hearts, place them in a bowl of cold water with lemon juice and stalks of parsley.
• 6 When all the artichokes are prepared, strain from water, lightly salt, and place in a small pot and cover with sunflower oil.
• 7 Cook on low heat but do not let them fry. After 15 minutes check and see if they are tender, they may need another 5-10 minutes.
• 8 Once cooked through and tender, remove from oil, strain, and set aside.
• 9 To serve, reheat the artichokes in either the same oil or in the microwave. Lightly salt and pepper the inside of the artichoke heart, and fill with a spoonful of Black Truffle & Mushroom Sauce.
• 10 Decorate with chopped fresh chives or basil, and serve immediately.