Baked Stuffed Artichokes with Foccacia

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

Procedures

Preheat oven to 350ºF.ARTICHOKE STUFFING

1. USE scissors to snip off sharp points of each artichoke leaf.
2. COMBINE lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes.
3. SIMMER until artichokes are tender, about 10-15 minutes. Remove pot from heat and allow artichokes to cool in stock.

STUFFING:

1. MELT butter in a medium saucepan. Add remaining onions and garlic. Sauté for 5 minutes. Add remaining ingredients and let cool.
2. CUT cooled artichokes in half, lengthwise, exposing inner leaves.
3. SCOOP out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed-out artichoke.
4. TOP with cheeses and bake at 350ºF until center is hot (about 20 minutes).