(Ads will not print.)

Stuffed Artichokes



FOR ARTICHOKES: Rinse under cold water. Using a sharp knife, slice off the top one-fourth of each artichoke to slightly relax the leaves for stuffing. Cut off stems even with the base so the artichokes will sit flat in a baking dish. Trim the thorns from the tip of each leaf with kitchen shears or scissors. Bring a large pot of salted water to a boil. Add artichokes, top side down. Reduce heat to a strong simmer. Cover pot and cook, turning artichokes once during cooking, until leaves can be pulled off easily, about 20 minutes. Remove pot from heat and measure out 2 cups of artichoke stock; reserve. Drain artichokes upside down in a colander; let cool slightly. When cool enough to handle, open the center of each artichoke and scoop out the thin and fuzzy leaves down to the heart.

FOR STUFFING: Heat 1/4 cup of olive oil in a large saucepan over medium heat. Add green onions; saute until tender, 2-3 minutes. Add garlic; cook an additional 2 minutes. Remove pan from heat and stir in bread crumbs, Parmesan cheese, lemon juice, anchovy paste and cayenne pepper. Gradually add enough reserved artichoke water to moisten the bread crumb mixture. Season to taste with salt and black pepper.

ASSEMBLY: Place artichokes right side up in large, rimmed baking dish. Carefully spread apart the leaves and pack the bread crumb mixture into each leaf and the center of the artichoke.

BAKE: Preheat oven to 350 degrees F. Surround artichokes with about 1-inch of hot water. Drizzle reserved 1/4 cup olive oil over tops of artichokes. Place a lemon slice in the center of each. Cover tightly with aluminum foil and bake until the cheese is melted and the artichokes are heated through, about 20 minutes. Allow artichokes to cool slightly before serving.

DO-AHEAD TIPS: Stuffed artichokes can be prepared in advance, through the assembly stage, and frozen individually in plastic wrap and a resealable freezer bag. Thaw and bake as directed above. Makes 6-8 appetizer servings.