Artichoke and Oyster Mushroom Rockefeller | Oregonian Recipes

Ingredients

• 1 whole globe artichoke
• Sea salt
• 6 tablespoons nonhydrogenated margarine (we used Earth Balance)
• 1/2 cup finely minced fresh spinach (4 ounces; 4 cups packed whole leaves)
• 3 tablespoons finely minced white onion
• 3 tablespoons finely minced fresh parsley
• 5 tablespoons fresh bread crumbs
• Dash of Tabasco sauce
• 1/2 teaspoon anise-flavored liqueur (such as Herbsaint or Pernod)
• 1 tablespoon olive oil
• 10 ounces fresh oyster mushrooms, stems removed
• 1/4 sheet dried nori seaweed, toasted and ground to a fine powder (see note)
• Rock salt
• Thin strips of lemon zest (garnish)
• Lemon wedges, for serving