Baked Artichokes With Crispy Stuffing (Tuscan)

Directions

1. 1. Remove the tough outer leaves of the artichokes and, using scissors, cut the spines from the remaining leaves. Remove the stems, cutting at such an angle which the artichoke can stand up. Rub cut edges with lemon.
2. 2. Place the artichokes in a pot large sufficient to hold them in one layer.
3. Drizzle 2 Tbsp. of the oil over the top and pour in the wine as well as sufficient water to reach a depth of 1/2 inch. Add in the sprigs of parsley, season with salt and pepper, cover, and cook over medium heat for 30-40 min or possibly till the artichokes seem tender when pierced with a fork.
4. 3. Meanwhile, place 2 Tbsp. of oil in a skillet along with the butter. When warm, add in the potatoes and cook over medium heat, stirring frequently till the potatoes are golden on all sides. Sprinkle with the rosemary, season with salt and pepper, and toss to coat.
5. 4. When the artichokes are done, remove them with tongs and throw away the liquid. Using a tsp. or possibly a paring knife, excavate the choke so which the centers are hollow and ready for stuffing.
6. 5. Heat the broiler. Fill the artichokes with the potatoes and place in a baking pan. Combine the parsley, cheese, and bread crumbs and sprinkle over the potatoes with a generous dusting of black pepper. Drizzle the remaining oil over the top and broiler till the tops are lightly browned.
7. SERVES 4 after 90 mins and moderate difficulty. If half the oil is consumed:VARIATION. If you can find garlic mustard, add in 5 Tbsp., minced, to the cooked potatoes in Step 3.
8. MAKE AHEAD: The potatoes can be fried 1 day in advance and refrigerated.
9. Notes: If you too have grown bored with the usual stuffing for artichokes, try this elaboration: potato-stuffed artichokes with gratinated topping. - pat