6 artichoke hearts (fresh or frozen)
- 3 beautiful Paris mushrooms
- 1 spring onion
- A handful of bacon
- 25 cl of semi-double cream
- Pepper, a little salt, but not too much because of the bacon
- A good handful of cheese
- A little olive oil
Fill a large pot with water, bring to a boil, then dip the artichoke hearts and cook for a ¼ of an hour, check it is cooked with the tip of a knife, when it is cooked drain the artichokes.
Meanwhile, heat a frying pan and brown the bacon, clean Paris mushrooms, cut into slices, then mix them roughly when the bacon is browned, add the mushrooms and chopped spring onion and then cook for a few moments.
Preheat the oven for 10 minutes in a baking dish, put in a little...
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