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1
Pre-heat oven to 425F.
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2
De-stem, de-seed, and de-pith peppers. Cut each in half lengthwise.
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3
Remove stem and leaves from eggplant, cut into 1/2 in cubes.
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4
Place vegetables on a parchment lined baking sheet along with rosemary and thyme.
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5
Roast until very soft, and caramelized on the outside, about 15 minutes.
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6
When finished cooking, let cool slightly.
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7
Combine roasted vegetables with with the rest of your herbs, the garlic confit, the garlic confit oil, red wine vinegar, and lemon juice. Puree with an immersion blender, or a food processor until mostly smooth.
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8
Adjust salt and black pepper levels to your liking.
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9
Fill a large stockpot with steamer insert halfway with water and bring to a boil.
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10
Clean artichokes by cutting off the top 1/4 inch of each, and the very end of each stem. Clip each of the leaf tips off with scissors, and discard the thorns. Rinse with cold water.
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11
Place cleaned artichokes in steamer basket, and let steam for fifteen minutes or until leaves pull away easily.
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12
When finished cooking, run under cold water in order to keep from over cooking.
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13
Once cool, grasp artichokes by the stem, flip upside down, and push the cut side down with force onto a cutting board. This will push out the leaves and make space for stuffing.
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14
Using a small butter knife, swipe the stuffing in between each layer of leaves, making sure to make your way all the way around.
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15
Once stuffed, top each artichoke with parmesan cheese and broil for a few minutes until cheese is melted and caramelized.
