Stuffed Artichokes

Something I picked up from a friend - I couldn't remember the recipe the way she made it but with a little experimenting, I was able to recreate it.  Once cooked through, the mixture becomes a decadent dipping sauce for the tender leaves of the artichoke.

You will need:

4 large artichokes, prepared*

1 1/2 cup mayo

1/2 cup Pecorino Romano

1/4 cup Italian breadcrumbs

2 large cloves garlic, minced
1/2 tsp black pepper
3 lemons

*To prepare your artichokes, carefully remove the tough outer leaves by pulling them away with your hands. I usually take off two layers. Trim the spines of the remaining leaves with a scissors and use a knife to cut off about 1/3 down from the tops. Remove stem to create a flat bottom. Bring a large pot of salted water to a boil over high heat.  Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.

In a bowl, combine mayo, Romano, bread crumbs, garlic and pepper. 


Preheat oven to 400.


When your artichokes are cooled enough to handle, open them with your thumb and use a small spoon to scoop out the small leaves and furry bits (the choke) to reveal the heart.  Stuff each artichoke with equal amounts of the mixture and place in a baking dish.  Drizzle the tops of the artichokes with olive oil and bake until heated through and dipping mixture is bubbly - about 25 - 30 minutes.

Serve warm with a side of french bread or alone.


Enjoy!

**Smitty wanted it noted that you can peel the stem and cook it with the rest of the artichokes and eat it - they have a taste similar to that of the heart of the artichoke.  If you're a waste-not-want-not type, there ya go =D

UPDATE: I wanted to try for a chunkier dipping sauce so I adjusted it with about a quarter cup shredded Parm instead of Pecorino and about a half cup of mozzarella then topped it with mozz after it was stuffed. You'll want to adjust your boiling time down by about 5-7 minutes and shock them in ice water when done. Baking can stay the same.