The Recipes

Stuffed Artichoke

It is challenging to make a vegetable a satisfying meal.  Usually, I eat the veggie dinner and find myself going in for something else an hour or two later.  This meal actually left me satisfied.

Stuffed Artichoke with Dijon White Wine Sauce

- 1 artichoke, cut in half
- 2 lemons
- 1/4  onion, diced
- 4 mushrooms, diced
- 1 oz. pancetta, cut into small pieces
- palmful of parmesan cheese
- pinch crushed red pepper
- 1 garlic clove, minced
- palmful of bread crumbs
- 1 roma tomato, diced
- 1/4 c. kalamata olives, chopped
- 2 T. dijon mustard
- 1/4 c. white wine
- splash heavy cream
- 1 c. stock
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Bring a large pot of water to a boil.  Squeeze one lemon into the water and drop the lemon halves in.  Salt the water and add the artichoke halves.  Parboil the artichokes; approximately 25 minutes.

While the artichoke cooks, heat a light layer of olive oil  in a medium skillet.  Add the pancetta until it is crispy; remove it and set it on a paper towel.  Add the onion and season with salt.  Sweat the onion; add the mushroom and cook through for 3-4 minutes.  Add the garlic, tomato, olives, and crushed red pepper.  Cook another minute; remove from the heat and stir in the parmesan and reserved pancetta.

Remove the artichokes from the water and remove the inner "choke," or the hairy-looking center.  Stuff the artichoke with the mushroom mix, using your fingers the press it under the leaves.  Top with the bread crumbs, and drizzle with olive oil.  Put the halves in a shallow baking dish, and pour the stock into the bottom of the pan.  This will help to keep the artichoke moist.

Bake the artichoke for 20 minutes.  While it is baking, make the sauce in a small saucepan, adding the mustard and wine and bringing it to a simmer.  Lightly salt and pepper, and whisk in the heavy cream.  Pour it over the artichoke.  Eat the leaves and keep the yummy heart for last!