Stuffed Sicilian Artichokes

Serves: 4

Ingredients:

• 3 cup onion and/or garlic croutons
• 1/2 cup finely chopped red or yellow sweet pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup finely shredded Parmesan cheese
• 4 anchovy fillets, rinsed, patted dry, and finely chopped (optional)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chicken broth
• 4 large artichokes (about 10 oz. each)
• 2 tablespoons lemon juice
• 1 cup water

Preparation:

Coarsely crush croutons, if large pieces. In a large bowl combine croutons, sweet pepper, mozzarella cheese, and Parmesan cheese. Add anchovies, if using. In a small bowl combine olive oil, vinegar, oregano, salt and pepper; drizzle over crouton mixture. Toss to combine. Add enough chicken broth to moisten. Set aside. Wash the artichokes; trim stems and remove loose outer leaves. Cut off 1 inch from top of each artichoke; snip off the sharp leaf tips with kitchen scissors. Brush the cut edges with a little lemon juice. Whack the artichokes, point side down, on a countertop and the center will open to expose yellow center leaves and choke. If necessary, use your fingers to pull the outer leaves away from the center leaves. Use a spoon to scoop out inner yellow leaves and fuzzy center. Brush insides with lemon juice. Spoon the filling into the artichokes, packing lightly. Place artichokes, stuffing side up, in a 4 to 5 quart stainless steel or enamel coated Dutch oven. Add 1-1/2 cups water to pan. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until a leaf pulls out easily. Carefully remove with tongs.