Arichoke Bottoms En Brochette

another use of artichokes. If using fresh artichokes, pre-cook them. Boil till one of center leaves pulls out easily. If using canned artichokes don't worry about the boil just go on with the recipe.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 12  mushrooms, medium sized
• 12  artichoke bottoms
• 1⁄4 cup butter
• 1  pinch nutmeg
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup olive oil, extra virgin
• 1⁄4 teaspoon salt
• 1  large garlic clove, crushed

Directions

1. Snap off mushroom stems.
2. Saute' mushrooms and artichoke bottoms in butter for 5 minutes.
3. Drain and season with salt, pepper and pinch of nutmeg.
4. Fill six skewers alternately with 2 mushrooms and 2 artichoke bottoms.
5. Roll each skewer in olive oil that has been seasoned with the salt and crushed garlic.
6. Broil each of 5 minutes, turning often.
7. Serve very hot.