theme: Vegetarian

By Teresa Suraci/Dino Covelli

Ingredients

• 6 whole globe artichokes
• 2 cups plain bread crumbs
• 5 cloves garlic, minced
• handful chopped fresh parsley
• ¼ cup grated Pecorino cheese
• ¼ cup grated Parmesan cheese
• ½ teaspoon dried oregano
• olive oil
• salt
• freshly ground black pepper

Directions

1. Snip the pointed tips of artichoke leaves and cut off the stems. Wash and drain. Holding artichoke firmly by its base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2. In a medium bowl, combine bread crumbs, garlic, parsley, cheese, oregano, salt and pepper to taste; mix well. Drizzle in olive oil, mixing until a thick paste is formed.
3. Press about an equal amount of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or casserole. Add enough water to reach half way up artichokes and add 2 tablespoons of olive oil.
4. Bring to the boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Bon Appetit April 2009
1 17.3-ounce package frozen puff pastry (2 sheets), thawed. Note – I used philo, which got messy and dry after the first 2, and thus the extra butter between sheets got messy!
1/4 cup (1/2 stick) unsalted butter
12 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips
1 teaspoon coarse kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 pound slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons finely grated lemon peel
1/2 cup crème fraîche*
1/2 cup (packed) coarsely grated Gruyère cheese (about 2 ounces)
Fresh thyme sprigs (for garnish)

Read More http://www.epicurious.com/recipes/food/views/Asparagus-and-Mushroom-Tarts-352042#ixzz1Pv727XXF

Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 rimmed baking sheets. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Mix in crème fraîche and cheese. DO AHEAD: Filling can be made 1 day ahead. Cover; chill.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Mound filling atop pastry squares, leaving 1/2-inch plain border.

Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.

* Sold at most supermarkets and at specialty foods stores.

Read More http://www.epicurious.com/recipes/food/views/Asparagus-and-Mushroom-Tarts-352042#ixzz1Pv78q72S