Baked Stuffed Artichokes

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4 Servings
Artichoke Italian
Vegetarian Meatless Summer Spring Bake Advance Main Dish Artichoke Italian

4 large ichokes
1 pound hrooms coarsely chopped
4 tablespoons ter
2 tablespoon ve oil
1/2 cup on diced
4 cloves lic minced
2 teaspoon on juice
1 teaspoon dried gano
1 teaspoon dried il
1/2 teaspoon t
1/4 cup dry te wine
1/4 teaspoon crushed pepper flakes
4 tablespoons fresh sley minced
1 1/2 cups breadcrumbs (fresh and soft)
1/2 cup mesan cheese grated
2 teaspoons ve oil or melted butter for drizzling over stuffing and leaves, more or
2 on cut into 8 wedges for serving (more or less to taste)

Prepare (trim) artichokes. For great instructions online for how to do this, see: http://veganyumyum.com/2007/12/artichokes-with-sundried-tomato-and-marjoram-stuffing/ Steam the artichokes: place artichokes in a dutch oven or other nonreactive cookware deep enough to place the artichokes in (standing up on their bases - make sure they won't fall over) while the pot is covered. Do not use uncoated cast iron or aluminim - it will discolor the artichokes. The best choices are an enamel-coated cast-iron, stainless steel, and glass. Place about an inch or an inch-and-a-half of water in the bottom of the pan, bring to a boil, lower the heat, cover, and cook for about 30-45 minutes, until the leaves pull away easily. Preheat oven to 350 degrees about 30 minutes after the artichokes start cooking (or however long your oven needs to heat up - it will take about 10 minutes to stuff the artichokes). While the artichokes are cooking, heat butter and oil over medium heat in a large skillet. Add onion and garlic and cook until soft. Add sliced mushrooms, lemon juice, red pepper flakes, oregano, basil and salt. Cook until liquid rendered from mushrooms dissipates. Add wine and cook mushrooms until wine is absorbed. Remove from heat and stir in parsley, breadcrumbs and cheese. Stuff mushroom mixture into artichokes, but do not pack. Most of the stuffing should be in the center of the artichoke, with small amounts tucked in gently between the leaves. Place stuffed artichokes into a lightly greased baking pan, just large enough to hold artichokes. (Artichokes should stand upright and not be allowed to fall over.) Drizzle olive oil or melted butter over stuffing and leaves. (Can be made and refrigerated up to 2 days in advance up this point. Bring to room temperature before baking.) Bake for 20 minutes, or until heated through. Serve with plenty of lemon wedges - drizzling the artichoke with lemon oil as you eat really rounds out the flavor. Makes four servings. Note: Make sure there is a place for everybody to put the leaves after they eat the tender portion at the base of each leaf - either one large bowl in the center of the table, or individual bowls for each person. Recipe (slightly changed) from the Peninsula Clarion (Kenai Peninsula Newspaper), March 25, 2009 http://www.peninsulaclarion.com/stories/032509/foo_281024491.shtml


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