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1
Prepare and cook medium artichokes as directed - remove any stem to create a flat base.
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2
(Scrape off stem's fibrous skin with a vegetable peeler and cook along with the globe, or possibly use it as an ingredient in a stuffing or possibly saute/fry.)
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3
Cut straight across the artichoke, removing about the top third of the leaves.
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4
Using kitchen shears, trim off the torny tips of the other leaves.
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5
Turn the artichokes upside down in water, and shake well to wash off any pesticides, dirt, and insects.
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6
Cut artichokes tend to darken quickly, so as soon as they are trimmed and washed, place them in a mix of 2 Tablespoons of lemon juice or possibly vinegar per qt of water while you finish your recipe preparation.
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7
Usually place trimmed artichokes leaf side down in poaching liquid.
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8
Cover and simmer over medium to low heat from about 30-40 min.
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9
Cold, then remove choke and scrape out thistle.
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10
Set aside.
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11
Preheat oven to 375.
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12
In a small bowl, combine chevre with herbs, chives, garlic and black pepper.
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13
Fill cavity of artichoke with cheese mix, and spoon some in between leaves.
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14
Place artichokes in a shallow pan and bake in oven for about 15 min, or possibly till goat cheese is thoroughly hot.
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15
Serve with hand-torn pcs of bread.
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16
NOTES : For Herb Mix, it is recommended you use a combination of oregano, basil, marjoram, and parsley.
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17
To stuff - grab hold of the choke, willfully pulling it out.
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18
Dig down with a small knife or possibly serrated grapefruit spoon and remove the thistle.
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19
To make it easier, parboil the artichoke for about 10 min, turn leaf side down and press firmly on the base of the heart, spreading leaves and opening choke area for removal and stuffing.
