Serves: 4 • Prep: 20 minutes • Cooking: 12 minutes • Difficulty: medium
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Ingredients
- Conchiglioni: 20
- Cooked artichoke bottoms: 200 g
- Philadelphia cream cheese: 80 g
- Moutarde à la Truffe Pommery® : 30 g
- Roasted hazelnuts: 40 g
- Chopped parsley: 2 tbsp
- Chopped melanosporum truffle (optional): 30 g
- Arugula: 20 leaves
Method: Conchiglioni, Artichoke Cream and Truffle Mustard
- Cook the conchiglioni in simmering water with olive oil and coarse salt. Cool in cold water, then drain.
For the filling:
- Cut the artichoke bottoms into 5mm x 5mm cubes.
- Add the Philadelphia cream cheese, the truffle mustard, the crushed roasted hazelnuts, the chopped parsley, and the chopped black truffle (optional).
- Mix gently and season generously with salt and freshly ground black pepper.
- Stuff the conchiglioni.
- Arrange on your plate and add a few arugula leaves.
