Directions
Step 1
To a medium pot, add the lemon juice, olive oil, ¾ teaspoon of the salt, the artichokes, and 4 cups of water and produce to a boil. Flip the warmth to medium-low and simmer till the artichokes are tender when pierced with a knife, about half-hour. Take away from the warmth (leaving the artichokes within the liquid).
Step 2
In a separate medium pot over medium warmth, soften the butter. Add the mushrooms and prepare dinner, stirring sometimes, till softened and their liquid has evaporated, about 10 minutes. Add the cognac and prepare dinner till evaporated, about 30 seconds. Add ¼ cup of the cream, the parsley, tarragon, black pepper, and remaining salt and produce to a boil. Stir within the dissolved potato starch and proceed boiling till thickened, about 1 minute extra. Take away from the warmth.
Step 3
Place a rack within the high third of the oven and preheat the broiler to excessive. Utilizing a slotted spoon, switch the artichokes, cavities dealing with up, to a parchment-lined baking sheet. Utilizing a stand or handheld mixer, beat the remaining cream to stiff peaks and scrape into the mushroom combination; working shortly, use a silicone spatula to softly incorporate. Spoon the combination evenly into the artichoke cavities, sprinkle evenly with Pecorino, and broil till browned, 1–3 minutes. Serve heat.
