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Stuffed Artichokes

Serves 4
-

Ingredients

2 1/2 cups chicken or vegetable broth

1 cup mixed grains or farro, cooked

2 tablespoons minced fresh parsley

2 tablespoons minced fresh mint

Salt to taste

Grinding black pepper

1/2 cup grated Pecorino Romano cheese

2 large artichokes

1 or 2 large lemons

Extra virgin olive oil for drizzling

Directions

Bring broth to a boil in a saucepan and stir in the grain or farro; lower the heat to medium low, cover and allow to cook until tender about 10 minutes. Drain grains or farro and place in a bowl. Mix in the parsley, mint, salt, pepper and cheese. Set aside.

Rinse and dry the artichokes; use a vegetable peeler to peel the stem. Cut down about 1/4 inch from the top of the artichokes; remove the first layer of tough outer leaves and using a scissors, clip off the thorny ends of the leaves. With a sharp knife, cut the artichokes in half lengthwise. Drizzle the cut sides of the artichokes with lemon juice. Place them cut side down in a sauté pan large enough to hold them in a single layer. Cover them with water, adding more lemon juice to the pan. Bring to a boil; cover pan, lower heat to medium and cook until you can easily pull a leaf off of the artichoke, about 20 minutes.

Drain them carefully; cool slightly then use a small spoon or melon baller to remove the hairy choke in the center of each one.

Brush a baking dish with olive oil.

Divide and fill each half with the grain or farro mixture packing it in and mounding it slightly. Drizzle the tops with olive oil.

Cover and place in a 350°F pre-heated oven for 15 to 30 minutes, depending on size, or until heated through. Serve hot.

This recipe is featured on Show 2707 – Art of the Artichoke.

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