Thanks to Larry Clarke for taking this great photo of our fried artichokes!  Yummy!!

Scott from Pezzini Farms on “How to prepare an artichoke for steaming”!!

Baked Stuffed Artichokes - “The Artichoke Cookbook” by Patricia Rain

Ingredients

• 4 Large artichokes
• 1 clove garlic, finely chopped
• 6 tablespoons olive oil
• 1/2 cup mushrooms, chopped
• 1/2 cup ham, chopped
• 1 cup dry breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• olive oil
• broth or white wine
• Parmesan cheese, grated

Preheat over to 375 degrees.

Cut the tops from artichokes, remove the stalks, and cook the artichokes in boiling, salted, acidulated water until done.

While they are cooking, saute’ garlic in olive oil for a few minutes, then add mushrooms, ham, breadcrumbs, salt, pepper, thyme, and oregano.  Toss lightly but well.

When the artichokes are cooked, remove the chokes and center leaves and spread surrounding leaves back to provide a well for the filling.  Fill with some of the mushroom-ham mixture and also spon the mixture between the leaves.  Tie the artichokes securely around the middle.

Sprinkle well wtih olive oil, place in a baking dish and add about 1” broth or white wine.  

Bake 30 minutes, basting twice with pan juices.  Five minutes before finishing, sprinkle a spoonful of Parmesan cheese on each one.  Untie and serve as a main course at luncheon or as a first or side course for dinner.  Enjoy!!!