A Nice Stuffed Artichoke for 2
Source of Recipe
Internet
Recipe Introduction
Halve this recipe for one artichoke. This isn't good room-temp.
Stuff it ahead and blast in the oven at the last minute.
List of Ingredients
2 large artichokes, each about 3/4 lb (chop the stem and add it to stuffing)
1/2 lemon
1/4 cup water
1/4 cup plus 2 T minced red bell pepper (optional)
1/4 cup minced onion
1 garlic clove, minced
2-4 Tblsp olive oil
3/4 cup fine dry bread crumbs, dry-toasted in a frying pan
1/4 cup thinly sliced scallion greens
1/3 cup freshly grated parmesan or pecorino
1/4 teasp dry thyme, crumbled (some rosemary is OK, too)
cayenne to taste
2 T fresh lemon juice
1/2 teasp freshly grated lemon zest
a handful of toasted pignolis (optional)
Recipe
Clean artichokes, leaving the centers intact. In a large bowl, put artichokes, bottoms up and add water. Microwave at high 8 minutes and let stand, covered, 5 minutes. (Don't let it wait any longer or it will overcook.) Bases of artichokes should be tender to the touch.
Preheat oven to 475.
In water, while artichokes are cooking, cook the bell pepper, onion and garlic till softened. Stir together these vegs, bread crumbs, scallion, cheese, thyme, cayenne, lemon juice and zest, 1 Tblsp oil, salt and pepper. If dry, add a little more oil.
Pull out centers of artichokes and scrape out hairy centers with a serrated grapefruit spoon. Spread leaves gently and stuff each artichoke with some of stuffing, filling centers and spaces between leaves.
Drizzle with the remaining oil (just a little bit) and bake on a tinfoil-covered baking pan 10 minutes.
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