-
1
1.
-
2
Remove the tough outer leaves of the artichokes and, using scissors, cut the spines from the remaining leaves.
-
3
Remove the stems, cutting at such an angle which the artichoke can stand up.
-
4
Rub cut edges with lemon.
-
5
2.
-
6
Place the artichokes in a pot large sufficient to hold them in one layer.
-
7
Drizzle 2 Tbsp.
-
8
of the oil over the top and pour in the wine as well as sufficient water to reach a depth of 1/2 inch.
-
9
Add in the sprigs of parsley, season with salt and pepper, cover, and cook over medium heat for 30-40 min or possibly till the artichokes seem tender when pierced with a fork.
-
10
3.
-
11
Meanwhile, place 2 Tbsp.
-
12
of oil in a skillet along with the butter.
-
13
When warm, add in the potatoes and cook over medium heat, stirring frequently till the potatoes are golden on all sides.
-
14
Sprinkle with the rosemary, season with salt and pepper, and toss to coat.
-
15
4.
-
16
When the artichokes are done, remove them with tongs and throw away the liquid.
-
17
Using a tsp.
-
18
or possibly a paring knife, excavate the choke so which the centers are hollow and ready for stuffing.
-
19
5.
-
20
Heat the broiler.
-
21
Fill the artichokes with the potatoes and place in a baking pan.
-
22
Combine the parsley, cheese, and bread crumbs and sprinkle over the potatoes with a generous dusting of black pepper.
-
23
Drizzle the remaining oil over the top and broiler till the tops are lightly browned.
-
24
SERVES 4 after 90 mins and moderate difficulty.
-
25
If half the oil is consumed:VARIATION.
-
26
If you can find garlic mustard, add in 5 Tbsp., minced, to the cooked potatoes in Step 3.
-
27
MAKE AHEAD: The potatoes can be fried 1 day in advance and refrigerated.
-
28
Notes: If you too have grown bored with the usual stuffing for artichokes, try this elaboration: potato-stuffed artichokes with gratinated topping.
-
29
- pat
