Prep Time:
30 minutes
Cook Time:
1 hour
Serving Size:
Ingredients
ARTICHOKES & STOCK
2 fresh artichokes
1 fresh lemons, cut in half
1 small onion, rough chopped
8 cups water
4 cups white wine
1 ea bay leaf
4 ea peppercorn, black
TOPPING
6 Tbsp fontina cheese, shredded
2 Tbsp Parmesan cheese, grated
ARTICHOKE STUFFING
1/4 cup butter, salted
1 cup onion, small diced
1/4 tsp fresh garlic, chopped
1 tsp basil, fresh chopped (1/4 tsp dry)
1/2 cup tomato, plum diced, remove jelly and seeds
2 Tbsp Parmesan cheese, grated
1 1/4 cup foccacia bread, small diced
1/2 cup white wine
2 tsp flat leaf parsley, chopped
Salt to taste
Pinch black pepper
Ingredients
ARTICHOKES & STOCK
4 fresh artichokes
2 fresh lemons, cut in half
2 small onions, rough chopped
16 cups water
8 cups white wine
2 bay leaves
8 black peppercorns
TOPPING
¾ cup fontina cheese, shredded
¼ cup Parmesan cheese, grated
ARTICHOKE STUFFING
1/2 cup butter, salted
2 cups onion, small diced
1/2 tsp fresh garlic, chopped
2 tsp basil, fresh chopped (1/4 tsp dry)
1 cup tomato, plum diced, remove jelly and seeds
4 Tbsp Parmesan cheese, grated
2 1/2 cups foccacia bread, small diced
1 cup white wine
4 tsp flat leaf parsley, chopped
Salt to taste
Pinch black pepper
Ingredients
ARTICHOKES & STOCK
6 fresh artichokes
3 fresh lemons, cut in half
3 small onions, rough chopped
24 cups water
12 cups white wine
3 bay leaves
12 black peppercorns
TOPPING
1 cup fontina cheese, shredded
½ cup Parmesan cheese, grated
ARTICHOKE STUFFING
3/4 cup butter, salted
3 cups onion, small diced
3/4 tsp fresh garlic, chopped
3 tsp basil, fresh chopped (1/4 tsp dry)
1 1/2 cup tomato, plum diced, remove jelly and seeds
6 Tbsp Parmesan cheese, grated
3 3/4 cups foccacia bread, small diced
1 1/2 cups white wine
6 tsp flat leaf parsley, chopped
Salt to taste
Pinch black pepper
Procedures
Preheat oven to 350ºF.
ARTICHOKE STUFFING
- USE scissors to snip off sharp points of each artichoke leaf.
- COMBINE lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes.
- SIMMER until artichokes are tender, about 10-15 minutes. Remove pot from heat and allow artichokes to cool in stock.
STUFFING:
- MELT butter in a medium saucepan. Add remaining onions and garlic. Sauté for 5 minutes. Add remaining ingredients and let cool.
- CUT cooled artichokes in half, lengthwise, exposing inner leaves.
- SCOOP out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed-out artichoke.
- TOP with cheeses and bake at 350ºF until center is hot (about 20 minutes).