Baked Stuffed Artichokes with Foccacia Ingredients ARTICHOKES & STOCK 2 fresh artichokes 1 fresh lemons, cut in half 1 small onion, rough chopped 8 cups water 4 cups white wine 1 ea bay leaf 4 ea peppercorn, black
TOPPING 6 Tbsp fontina cheese, shredded 2 Tbsp Parmesan cheese, grated
ARTICHOKE STUFFING 1/4 cup butter, salted 1 cup onion, small diced 1/4 tsp fresh garlic, chopped 1 tsp basil, fresh chopped (1/4 tsp dry) 1/2 cup tomato, plum diced, remove jelly and seeds 2 Tbsp Parmesan cheese, grated 1 1/4 cup foccacia bread, small diced 1/2 cup white wine 2 tsp flat leaf parsley, chopped Salt to taste Pinch black pepper
Procedures Preheat oven to 350ºF. ARTICHOKE STUFFING - USE scissors to snip off sharp points of each artichoke leaf.
- COMBINE lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes.
- SIMMER until artichokes are tender, about 10-15 minutes. Remove pot from heat and allow artichokes to cool in stock.
STUFFING: - MELT butter in a medium saucepan. Add remaining onions and garlic. Sauté for 5 minutes. Add remaining ingredients and let cool.
- CUT cooled artichokes in half, lengthwise, exposing inner leaves.
- SCOOP out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed-out artichoke.
- TOP with cheeses and bake at 350ºF until center is hot (about 20 minutes).
|