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Hearts of Artichoke with Mushroom Sauce

From: Linda McCartney’s Home Cooking, p. 101

Boiled artichoke hearts, served with a creamy mushroom and tarragon sauce.

This recipe has been on my list to try out for quite some time, but I was a little afraid of preparing artichokes as I have never done this before. However, when I spotted nice-looking artichokes in a small vegetable store in town, I decided to give it a go.
With the help of the internet and Linda’s description, I managed to cook the artichokes sucessfully and my family and I enjoyed dipping the leaves into the sauce and eating the tender artichoke at the bottom of the leaves. The artichoke hearts are very small, so I would recommend to serve this dish as a starter and I would certainly also serve the leaves along with the hearts (in Linda’s recipe, the leaves are not used). Dipping and eating the leaves is a very social and nice start for a meal with friends or family!

Alternatively, you could serve the hearts of artichoke and the leaves with a mustard and honey vinaigrette- great for a summer dinner party.

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