Stuffed Artichokes
This is great for a nice lunch or a starter for dinner. Serve hot with a fresh slice of sourdough.
4 to 6 med to large artichokes
2 diced fresh ripe tomatoes
1/4 c. flat leaf parsley, chopped
1 small red onion, diced
1 small can sliced black olives
2 large cloves garlic, minced
1/2 c. bread crumbs
1/2 c. parmesan cheese, grated
1/2 cube butter, melted, and white wine, about 2 cups
Cut top of artichoke off with sharp knife. Use kitchen scissors to trim tops of remaining leaves and rub all cut areas with fresh lemon juice. Cut the center out from the top leaving the cap intact as to create a cup to fill. Make sure to remove all fiber from inside.
In separate bowl mix all ingredients except artichokes or wine.
Now using a spoon fill artichoke cups with filling mixture and arrange in deep covered baking dish. Pour white wine(a dry wine)over the top until there is about two inches of liquid covering the bottom of the pot. Cover, and bake in 350' oven for one hour. Make sure you can pull the leaves out easily. 