I prefer potato starch, which is made from steamed potatoes that are dried and ground.
If nothing else is available, you can substitute cornstarch, but it tends to make a sauce gooey and gelatinous. I often use a “pure starch” - generally potato starch or arrowroot - to finish a sauce and give it a bit of viscosity. Sprinkle with the cheese and place under the broiler for 2 to 3 minutes, until nicely browned. Rapidly fold into the mushroom mixture, and immediately fill the artichoke bottoms. Add the dissolved potato starch, mix well, and boil to thicken. Add 1/4 cup of the cream, the salt, pepper, and herbs and bring to a boil. Add the mushrooms and cook until the liquid from the mushrooms has evaporated. Whipped cream is added to the sauce just before filling the hearts to give richness to the dish and give it a glaze when it is run under the broiler.Ģ cups mushrooms cut into 1/2-inch-thick dice (about 6 ounces)ġ tablespoon chopped mixed fresh tarragon and parsleyġ/2 teaspoon potato starch, dissolved in 1 tablespoon cold water ( see info below)Ħ artichoke hearts, ( see preparation directions below), chokes removed, and kept warm in the brothġ 1/2 teaspoons freshly grated Pecorino Romano cheese I first prepared these artichokes at the home of my friend and mentor Helen McCully, a cookbook author and the food editor of House Beautiful magazine, in the early 1960s.
Recipe: Artichoke Hearts Helen (with Tarragon and Mushrooms)
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