DIY Network

Recipes Make a wide variety of delicious foods for your party guests. From "Weekend Entertaining" episode WKE-410

Offer your guests tasty foods that are sure to take them on a trip to Provence.

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Baked Stuffed Artichokes
(serves 4)

Ingredients:

4 whole artichokes
1 lemon
2 cups canned quartered artichoke hearts
1/2 cup shredded parmesan cheese
1/4 cup fennel bulb, minced
2 tbsp. lemon juice
1 tbsp. black pepper
1 tbsp. chopped capers
olive oil cooking spray

	Figure A
	Figure B

Prep:

1. Prepare a large pot of boiling water.

2. Cut the stem off the artichoke to provide a level base.

3. Cut a small portion off the top of the artichoke.

4. Snip the tips off the remaining leaves (figure A) to remove the sharp points.

5. Rub lemon juice on the cut areas to prevent discoloration.

6. Squeeze the remainder of the lemon into the pot of water, and then drop the lemon halves in.

7. Place the artichokes into the boiling water (figure B ) for about 30 minutes. Note: You don't want the artichokes cooked so much that they fall apart.

8. Once the artichokes are cooked, remove them from the pot and turn them upside down to drain and cool.

	Figure C
	Figure D
	Figure E

Stuffing

1. Preheat the oven to 400 degrees.

2. Combine the canned quartered artichoke hearts (figure C), diced tomatoes, parmesan cheese, fennel, lemon juice, parsley, black pepper, and chopped capers in a large mixing bowl.

3. Once the artichokes are cool enough to handle, gently pull back the outer leaves to make enough room for removing the center leaves and choke.

4. Pull the center purple tipped leaves, and then using a teaspoon, scrape out and remove the fuzzy "choke" to expose the bottom of the artichoke.

5. Stuff the center of each artichoke with the stuffing mixture (figure D).

6. Place the stuffed artichokes in the center of a shallow baking dish with about one inch of water (figure E).

7. Spray the artichokes with olive oil cooking spray, and then cook uncovered for 15 minutes, or until the stuffing is heated thoroughly.

8. Serve with Lemon Aioli and Bagna Cauda for dipping the outer leaves.

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