BAKED ARTICHOKES WITH BREADCRUMBS, TOMATOES AND PARMESAN

Makes: 4 servings

4 large artichokes 2 tablespoons white vinegar 1 teaspoon olive oil

For the filling:

3 tablespoons plus olive oil 3 medium tomatoes, seeded and finely diced 4 garlic cloves, minced 3 tablespoons finely chopped fresh basil

3 tablespoons finely chopped parsley

3 cups coarse fresh French breadcrumbs

1. Using a serrated knife, slice about ½ -inch crosswise off the tops of the artichokes to remove the main cluster of thorns. Pull the small leaves off the bottom (near the stem) of the artichoke and discard. Trim the stems flush with the bottoms. Using sharp scissors, cut ½ -inch off the top of the outer leaves to remove the thorny tips.

2. Fill a large pan half-full of water and add the vinegar and 1 teaspoon of olive oil. Cover the pan and bring water to a boil over high heat. Add the artichokes, cover and simmer until the bottoms (where the stems were) pierce easily, 4 0 to 5 0 minutes. (Smaller artichokes will cook a bit faster). Use tongs to remove artichokes and place them on a rack, stems up, to drain as they cool.

3. Meanwhile, make the filling: Ina medium bowl, combine the tomatoes, garlic, basil, parsley and 1 tablespoon of the olive oil. Stir in the breadcrumbs. Mix in the Parmesan cheese, salt and pepper. Taste for seasoning.

½ cup plus 2 tablespoons freshly grated Parmesan cheese ½ cup chicken stock

Salt

Freshly ground black pepper

4. Preheat the oven to 4 2 5 F. When the artichokes are cool, turn them upright on their stems and gently pull open the leaves from the center. Pull out the sharp-tipped inner leaves and use a teaspoon to scrape out and discard the fuzzy center in the bottoms.

5. Spoon some of the filling into the center cavity of each artichoke, then spoon the remaining filling in between the outer leaves.

6. Arrange stuffed artichokes in a baking dish. Combine the stock and remaining 2 tablespoons of oil in a small bowl, and drizzle over the tops of the artichokes. Bake for about 1 0 to 1 5 minutes, or until the stuffing turns golden, watching to make sure the tips of the artichoke leaves don’t get too brown. Serve immediately.

Advance preparation: Artichokes may be prepared one day in advance through Step 5 , covered and refrigerated. Bring to room temperature before continuing.