Stuffed Artichokes Braised in White Wine
 
 
Makes 2 servings
Ingredients
Filling:
  • 1 cup fresh bread crumbs (see notes)
  • ½ cup grated Asiago cheese
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons sun-dried tomatoes in oil, removed from oil (reserve oil) and chopped
  • 2 tablespoons olive oil
  • 1 lemon, zest and juice
  • sea salt and freshly ground black pepper, to taste
Finish:
  • 2 fresh artichokes
  • 1 lemon, cut in half
  • 1 tablespoon olive oil
  • 3 garlic cloves, smashed
  • 1 sprig fresh thyme
  • 1 cup white wine
  • 1 cup chicken broth, divided
  • baguette slices (for serving, optional)
Instructions
Make the filling:
  1. In a medium bowl, combine the bread crumbs, Asiago cheese, garlic, parsley, thyme, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, olive oil, lemon zest and lemon juice. Season with salt and pepper to taste.
Assemble artichokes:
  1. Cut off stems of artichokes and pull off tough outer leaves. Cut 1 inch off the top of each artichoke. Using kitchen shears, snip off remaining leaf tips. Rub cut leaves with lemon.
  2. With your fingers, gently spread leaves away from the center, revealing choke. Using a small spoon, scoop out choke and discard; squeeze lemon juice in cavity. Repeat with remaining artichoke.
  3. Spoon filling into the cavity of each artichoke. Then, with your fingers, stuff filling between leaves.
Cook artichokes:
  1. In a medium pot, heat olive oil over medium heat. Add the smashed garlic and cook until fragrant, about 1 minute.
  2. Add the thyme, wine and ½ cup chicken broth. Arrange artichokes in pot, cover and simmer over medium heat until artichokes are tender, 40-45 minutes. Check pot after 20 minutes and add remaining chicken broth if more than half of liquid has evaporated.
  3. Serve artichokes with sauce and baguette slices, if using.
Notes
To make fresh bread crumbs, place a few bread chunks in a food processor and pulse to the desired crumb size. You can use almost any kind of bread; I usually have random pieces of bread in the freezer that I defrost, toast and cool before pulsing.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/stuffed-artichokes-braised-in-white-wine/