Never fear artichokes...

I’m always thinking about the next side dish or the next combination of flavors I can put on a classic recipe. Over the weekend, I fixed Stuffed Artichokes, which are one of my all-time favorites.

Now, if you have never cooked an artichoke before… never fear! They may look intimidating, but this scrumptious and easy recipe will have you cooking stuffed artichokes for your next meal!!!

Get ready for another tasty addition to your recipe catalog… because you will be completely satisfied…. and ready for more, more… artichokes in your life!


Stuffed Artichokes

Ingredients
Juice of 1 lemon
4 fresh globe artichokes
¾ cup day old stale bread, crust removed
2 tablespoon capers
2 cloves garlic, peeled
1 tablespoon parsley
¼ cup fresh grated Parmesan
1 egg yolk
1 tablespoon olive oil
½ cup dry white wine
Freshly ground salt and pepper

Fill a large bowl with cold water and add the lemon juice. As you prepare each artichoke, drop it into the bowl to prevent it discoloring.

First, cut the stalk at the base of the globe so that it will easily stand. Carefully open the leaves of the artichoke apart at the top to expose the choke. With a small sharp knife run the blade round the edge of the choke. Take a dessertspoon and scoop out the fibrous middle, leaving the pale-green heart of the artichoke. Immediately place in the bowl of water and prepare the other artichokes.

Place the bread in the food processor. As it turns to crumbs, add the garlic and capers. Combine for 30 seconds, add the egg, parsley and Parmesan and immediately switch the motor off. The mixture should be nicely combined. Season with salt and pepper.

Remove the artichokes from the water and spoon the breadcrumb mixture into the centre of the artichokes. Press the mixture down with the back of the spoon.

Preheat the oven to 350 degree F.

Heat the olive oil in a deep roasting tin or casserole that has a tight-fitting lid. Place the artichokes base side down in the pan and cook for 2 minutes. Add the wine and sufficient water to cover the base of the artichokes by 2½ inches (or about half). Bring the liquid to the boil. Cover and transfer to the oven and braise for 30-40 minutes.

To test the artichokes, gently pull on a leaf near the base of the choke. If it is cooked it will come away easily. Allow the artichokes to stand for 5 minutes and then transfer to four warm serving dishes and serve immediately.

Serves 4