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I love how this casserole is just so simply sophisticated. It's one of those dishes that I almost feel like serving them in a vevlet lined jewelry box instead of a plate, because that's how delicate and precious they are.

While I wouldn't go as far as to say that Lebanese cuisine lacks refinement and sophistication, but one has to admit that our culinary repertoire is more of a folks food more than anything else! It's a cuisine that celebrates fresh and seasonal produce, prepared simply but in an intricate and balanced seasoning which showcases the main ingredient of the dish in all its splendor.

And sometimes you come across dishes like this one today, true to the simple Lebanese cooking spirit, yet without any additional fuss it's just so classy.
As for the taste? I can honestly say I have rarely met an artichoke dish that complimented this beautiful vegetable as much as this one does.
You really have to try it to believe!

Artichoke hearts and Mushroom Casserole - Yakhnit Ardé Chawké - Vegan Challenge Day 18

Serves 2:

- 8 artichoke hearts, fresh or frozen

- 2 shallots, sliced into rings

- 1/2 cup fresh or frozen peas

- 10-15 button mushrooms, cleaned

- 500ml vegetable stock

- 1 tablespoon all purpose flour

- 1/4 cup lemon juice

- 2 tablespoons olive oil

- Fresh parsley, chopped

- Salt and white pepper

Heat the oil in a heavy bottomed pan and fry the shallots over medium low heat until soft and slightly golden. Add the mushrooms and continue frying until they are colored on all sides. Put a tablespoon of flour on the shallot mushroom mixture and stir continuously for about 30 seconds to cook out the raw flour. Cover with the vegetable stock and bring to a boil.

Add the artichoke hearts and continue cooking until tender and the sauce has thickened. Toss in the peas and lemon juice and season with salt and white pepper to taste. Cook for a further 5 minutes and turn off the heat.

Sprinkle the the top with chopped parsley and serve with white rice.

For the non vegetarian version of this dish, fry 200g of cubed lamb meat along with the mushrooms until browned, season with salt and pepper then follow the recipe as described above.

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