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1
Preheat oven to 400 degrees F.
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2
Trim the artichokes.
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3
Using a serrated knife, cut off the top inch of each artichoke and cut off the stem to create a flat surface for the artichoke to sit on the plate.
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4
Place in a Dutch oven.
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5
Zest the Meyer lemons and set aside for the topping.
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6
Cut 2 of the lemons in half and squeeze the juice over the artichokes and place the juiced lemons in the baking dish.
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7
Add the white wine, water, 1 cup of the oil, garlic cloves, coriander, bay leaves and peppercorns.
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8
On a burner on high heat, bring the liquid to a boil.
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9
Cover and cook in the oven until tender (leaves are removed easily), about 45 minutes to 1 hour.
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10
Let cool and when cool enough to handle, carefully remove the center choke (heart) and smaller leaves from 6 of the artichokes, using a spoon.
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11
Then remove and discard all the leaves in the remaining 3 artichokes.
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12
Puree the remaining 3 artichokes in a food processor or blender.
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13
In a small saute pan on high heat, saute the green garlic in 2 tablespoons of the oil until fragrant, about 1 minute.
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14
Add the 6 artichoke hearts and saute another few minutes.. Juice 1/2 a lemon and season the artichoke hearts with the lemon juice, salt, and pepper.
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15
Spoon a little of the puree mixture into each of the 6 intact artichokes.
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16
In a medium nonreactive saucepan on medium-high heat, bring the cream to a simmer.
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17
Once it is simmering, add the pasta and stir often until pasta is just cooked through, about 10 minutes.
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18
Stir in the goat cheese, thyme, lavender, and pink peppercorns.
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19
Season with salt and pepper, to taste.
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20
Adjust to desired consistency by adding water.
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21
Spoon pasta into each of the 6 artichokes on top of the artichoke puree.
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22
Remove the crust from the rustic loaf and place the insides in a food processor.
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23
Pulse until you get fine crumbs.
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24
Saute 2 cups of the crumbs with 3 tablespoons olive oil on medium-high heat until golden and crunchy.
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25
Let cool.
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26
Once cool, toss the bread crumbs with parsley, reserved zest and Parmesan.
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27
Season with salt and pepper.
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28
Generously sprinkle on top of the filled artichokes.
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29
Place the artichokes in an oven-proof dish with a little water in the bottom and place in oven until bubbly and hot through, about 10 minutes.
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30
Toss the arugula in a sprinkle of olive oil and the juice of the remaining 1/2 of a lemon.
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31
Season, to taste, with salt and pepper.
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32
To plate, make an arugula nest for the artichoke on each plate.
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33
Place a warmed artichoke in the center.
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34
*Pure olive oil is a blend of refined olive oil and virgin olive oil.
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35
It has a more neutral taste than virgin or extra virgin olive oil.
