STUFFED ARTICHOKES VIDEO RECIPES

Steps:

• Squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.
• In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn't boil dry. Add more water if necessary.
• Serve each artichoke hot, on an individual plate.

Steps:

• Fill a pot large enough to fit the artichokes with water. Rub the trimmed artichokes with lemon halves then squeeze lemons into the water. Add artichokes and bring to a boil.Cook the artichokes until leaves are tender and you can just peel one away from base. Cold-shock the artichokes and drain upside down. Remove the center leaves and use a grapefruit spoon or a soup spoon to scrape out the choke from center.Heat a large skillet over medium heat with EVOO. Melt butter into oil and add anchovies, breaking them up until they melt away. Add garlic and red and black pepper, stir a minute or so, then add breadcrumbs. Let them absorb the oil and butter then toast until deep golden and fragrant. Cool.Preheat oven to 425°F.Combine cheese and parsley and mint and mix in cooled breadcrumbs.Add 1/8-inch chicken stock or water to a casserole dish. Fill the artichokes with the breadcrumb mixture, stuffing between each leaf and filling the center. Place artichokes in the casserole dish and bake to heat through and until edges of leaves curl in and brown, about 20 minutes.