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mouth-watering!

Yes, this recipe is delicious. I've already tried. It is my father, he is the cook, and sometimes creates some recipes. In this case I speak of 'Artichokes stuffed with fruit of the sea'. Here it is!

Ingredients for 4:

- 12 large artichokes
- 300 gr. Monkfish clean and free of thorns
- 200 gr. tail shrimp peeled
- 200 gr.
mushrooms - 1 onion
- ¾ pint of fish broth
- flour
-
butter - 200 gr.
of cream - grated cheese
- Cognac
- salt, white pepper and nutmeg

Preparation

- Making artichoke hearts, leave them very clean and empty to inside. Boil them in plenty of water with salt and Sianne when al dente, drain.
- Cut the onion thin and pour over the butter slowly without burning.
- Cut shrimp, monkfish and mushrooms into small pieces and salt.
- When the onion is wet, add the mushrooms and after the shrimp and monkfish. Then shake the pan around, we must cast flambé with cognac.
- then add two tablespoons of flour, mix everything well and add a ladle of fish stock "bubble," and let it boil ten minutes on low heat. Add cream of the jet, move well and put salt and pepper.
- Fill the artichokes with this mixture.
- Prepare the fish stock in most of the fish bechamel, adding nutmeg, salt, pepper and put the rest of cream.
- Cover the artichokes with the bechamel good fish, sprinkle over with grated cheese, put on small pieces of burrro.
- au gratin, heat the oven and serve the artichokes with the bechamel.

Copyright of Jordi Golerons, chefs

Bon appetit!