Stuffed Artichokes

I tend to like food better when it require some work to eat it.  Artichokes fall into this category, I like artichokes best when I have to pull off each leaf individually and can indulge in its tasted over and over again.

Stuffed Artichokes

Serves 3:

Ingredients:

3 Large Artichokes
3 Large Pieces of Whole Wheat Sourdough (or firm bread)
1/4 C Butter
2Tbs Lemon Juice
1/3 C White Wine
1/4 C Parsley
1/4 C Grated Parmesan Cheese

Preheat the oven to 350 Degrees

1. Cut off about 1inch of the artichoke.  Then using scissors cut off the tips of the leaves. Open up the leaves by spreading them outwards from the center.  This will make it easier to stuff them.  

2. Steam Artichokes for 40 minutes or until the lower leaves can be pulled off effortlessly

**TIP: I am impatient and never follow through with the rule and the result is a hard interior for the inner leaves.  Make sure they almost fall right off!**

3.  During this time make the stuffing. Begin by using a food processor to make the bread into breadcrumbs.

4.  Melt the butter in a sauce pan, add the lemon juice and white wine until it has reduced and the alcohol has cooked out.

5. Add the breadcrumbs and grated cheese.

6. Take off the heat to cool and add in the parsley.

7.  When the artichokes are done steaming, allow them to cool enough to handle them.

8. Using the stuffing open each leave and place enough stuffing so that it is almost coming out of the top.

9. Sprinkle additional cheese and drizzle olive oil on top of the artichoke.

10. Place on top of a baking sheet and bake for about 15 minutes until the bread crumbs and cheese are toasted. 

Serve and Enjoy!!