Cooking with Matthew: Lasagna limbotitty

Welcome back to another delicious Cooking with Matthew. Today's quick and easy recipe is another favourite based on my great uncle's dormouse recipie. Of course in today's PC world we are no longer allowed to eat dormice, so they have been substituted. This is a family friendly meal based on fusion cuisine. My estimated cooking time is about 15 minutes, followed by 5 minutes preparation time. Anyway, enough from me, lets get into it!

Lasagna Imbottiti (serves four)

These artichokes may be served hot or cold. Because they are a bit messy to eat, they should be served as a separate course. They are a good picnic food and also make a nice antipasto.

 

6 lg. sized globe artichokes
1 1/2 c. fresh bread crumbs
1 clove garlic, minced or crushed
1 sm. onion, minced (about 1/3 cup)
2 anchovy fillets, minced (optional)
2 tbsp. minced, flat Italian parsley
1/4 c. freshly grated Romano cheese
1/2 tsp. salt
1/2 tsp. pepper
2/3 c. olive oil

Cream Cheese Frosting

65g unsalted butter, softened

240g icing sugar

1/2 tsp vanilla paste

100g cream cheese

Peel the potatoes and cut into chunks. Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse. Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan. Add the butter and seasoning, then beat to form a smooth mash. Set aside. 

Cut off artichoke stems, making a flat bottom. Trim points of leaves with kitchen shears. Remove choke, if desired, by gently separating the leaves with your fingers and scraping out the spiny center leaves with a spoon. (A grapefruit spoon with a serrated edge works best.) 

Combine bread crumbs, garlic, onion, anchovies, parsley, cheese, salt, and pepper with 1/3 cup oil. Mix well and stuff between the loosened leaves and in the center of the artichokes. Place artichokes upright in a large saucepan. Pack them together so they won't tip over. Sprinkle them with the remaining oil. Add one half inch water to the pan. Cover tightly and simmer over a low heat for 40 minutes, or until tender.

Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 minutes until crisp. Turn up the heat, add the mushrooms and cook for 2 minutes more. Splash in the Port, add the peas and stock, then simmer for 2 minutes more. Pour any juices from the rested duck into the pan and season to taste. To serve, follow our step-by-step guide to plating up.