Italian Recipes - Sicilian Artichokes

Ingredients       

• 3 cups onion and/or garlic croutons

• 1/2 cup finely chopped red or yellow sweet pepper

• 1/2 cup shredded mozzarella cheese (2 ounces)

• 1/4 cup finely shredded Parmesan cheese (1 ounce)

• 4 anchovy fillets, rinsed, patted dry, and finely chopped (optional)

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 to 1/3 cup chicken broth

• 4 large artichokes (about 10 ounces each)

• 2 tablespoons lemon juice

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Method:

1. For filling, coarsely crush any large croutons. In a large bowl combine croutons, sweet pepper, mozzarella cheese, and Parmesan cheese. If desired, add anchovies. In a small bowl combine olive oil, balsamic vinegar, oregano, salt, and pepper; drizzle over crouton mixture. Toss to combine. Add enough of the chicken broth to moisten. Set aside.

2. Wash the artichokes; trim stems and remove loose outer leaves. Cut off I inch from top of each artichoke; using kitchen scissors, snip off the sharp leaf tips. Brush the cut edges with a little of the lemon juice.

3. Whack the artichokes, point sides down, on a countertop and the centers will open to expose yellow center leaves and chokes. If necessary, use your fingers to pull the outer leaves away from the center leaves.

4. Use a spoon to scoop out inner yellow leaves and fuzzy centers. Brush insides of artichokes with the remaining lemon juice. Spoon the filling into the artichokes, packing lightly.

5. Place artichokes, filling sides up, in a 4 to 5-quart stainless steel or enamel-coated Dutch oven. Add 1 1/2 cups water to pan. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until an artichoke leaf pulls out easily.

6. Carefully remove with tongs. Serve artichokes in shallow bowls.