For the artichokes with mushroom cream, drain artichoke bottoms on a colander. Drain mushrooms and chop finely.
Mix sour cream, tomato paste, pepper, salt, parsley and chervil with mushrooms. Sprinkle artichoke bottoms with lemon juice, season with salt and pepper.
Fill with mushroom cream and arrange on lettuce leaves. Serve the artichokes with mushroom cream with toasted bread and butter.
Preparation Tip:
Toasted baguette with garlic goes well with the artichokes with mushroom cream.
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