Stuffed Artichokes (Anne Burrell) Recipe

Directions:

1. Squeeze the lemons into a large bowl filled with water. Place the lemon halves in the water.
2. Cut off the pointy tops of the artichoke. Remove some of the tough outer leaves. Remove the stem of the artichoke and peel off the tough green outer layer and reserve in the lemon water.
3. Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy choke in the center of the artichoke. When the arties are clean reserve them in the lemon water.
4. In a small bowl combine the garlic, herbs, pecorino, bread crumbs, and crushed red pepper. Finely chop the reserved artichoke stems and add them to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.
5. Stuff the artichokes with the paste.
6. Place the artichokes, flat side down, in a saucepan large enough to accommodate them.
7. Add the wine to the saucepan and enough lemon water to come 3/4 way up the sides of the artichokes. Add the lemon halves to pan also. Drizzle generously with olive oil and season with salt.
8. Bring to a boil and reduce to a simmer. Simmer for 15 to 20 minutes, or until the base of the artichokes are tender when poked with a fork.
9. Serve hot or cold drizzled with olive oil.
10. May - Why We Love: Artichokes