STUFFED ARTICHOKE

Did you know that the artichoke

is a variety of thistle?

 INGREDIENTS:
2 large artichokes
1 lemon
olive oil
2 garlic cloves
2 1/2 cups Pepperidge Farm Seasoned Stuffing (crumbled)
1/3 cup grated cheese (Locatelli or Pecorino Romano)
1/4 cup chopped flat leaf Italian parsley (organic)

1/4 tsp freshly ground black pepper
Chicken stock (optional) or reserved artichoke cooking water

PREP AND COOKING
COOK THE ARTICHOKES IN WATER
In a large pot heat 2 quarts of water to boil with a few pieces of lemon peel (no salt!)
After cutting off a few strips of lemon peel for the water, zest the remaining lemon and set aside.
While the water is heating, prep the artichokes as follows:
Wash and remove the stem so the bottom of the choke is flat, and cut approximately 1-inch of the top of the choke.
Remove tough leaves around the base, then with kitchen scissors and starting at the base of the choke cut the top of each leaf of the outside layers until you reach the top.
This will create a tiered effect . Once you have done this, squeeze a wedge of lemon over the cut areas of the choke to prevent it from darkening.
Place the chokes in the boiling water and simmer uncovered, 1/2 hour for large artichokes, OR 20 minutes for small artichokes.
Do not over cook them as the leaves will fall off when you try to stuff them.
Remove the chokes from the pot and reserve the cooking liquid which has become an "artichoke  broth" and can be used instead of chicken broth. Drain the artichokes thoroughly, and let them cool until they are easy to handle.
Helpful hint: You may prep the chokes by trimming and cooking them the day before, then store them in the refrigerator overnight and stuff them the next day before baking.

PREPARE THE STUFFING
Lightly simmer 2 cloves of garlic in 1/4 cup olive oil. Turn off heat and set aside.
Combine the following ingredients:
2 1/2 cups Pepperidge Farm seasoned crumbled stuffing. If you can't find the crumbled, you can place the cubed stuffing in the food processor and pulse until you get a course crumbled consistency.
1/4 cup chopped flat leaf Italian parsley. I use organic because the flavor is so intense
1/3 cup grated Romano cheese
1 1/2 tsp lemon zest

1/4 tsp freshly ground pepper

Salt to taste, a pinch at most (the mixture may not need salt, so taste it first before adding)
Finely mince or put the cooked garlic cloves through a garlic press, and add it, and the 1/4 cup of olive oil you cooked it in, to the breadcrumb.  
Moisten the stuffing mixture with about 1/3 cup of the artichoke broth or you can use chicken broth (I use the artichoke broth)
Add the broth a little at a time and check the consistency of the stuffing with each addition. You want it to be light and fluffy (not mushy or pasty!)

STUFF THE ARTICHOKES AND BAKE
When the artichokes have cooled and drained, gently spread the leaves apart.
Remove the stickery purple leaf cluster in the very center.  You should be able to pull it out with your fingers.
Hold the artichoke in the palm of your hand over the bowl of stuffing and place stuffing between the outer leaves with your other hand, then loosely mound stuffing in the center.
Place the stuffed choke in a baking pan with a drizzle of olive oil in the bottom.
Once all the chokes are stuffed and in the baking pan drizzle (or spray) the top of the chokes with a little olive oil.
Pour the artichoke broth into the bottom of baking pan (not over the chokes!) until you have about 1/4 to 3/8-inch liquid in the pan. Do not overfill, as you don't want your chokes to be soggy. Loosely cover the artichokes with foil and bake at 375 degrees for 45 minutes total.
Remove the foil for the last 10 to 15 minutes of baking or until the stuffing has become golden brown and crispy.
Serve the artichokes warm with a sprinkle of grated cheese on top.