Stuffed Artichokes with Red Pepper Vinaigrette

1. 1

   Cut off stems of artichokes with a stainless-steel knife and discard.

2. 2

   Break off tough outer leaves and cut off top fourth of artichokes.

3. 3

   Snip off tips of leaves with scissors and rub cut edges with lemon half.

4. 4

   In a 4-quart microwave-safe glass bowl with a lid arrange artichokes, bottoms up, and add water.

5. 5

   Microwave at high power (100%), covered, 10 minutes, or until bases are tender, and let stand, covered, 5 minutes.

6. 6

   Preheat oven to 375F.

7. 7

   While artichokes are cooking, in a small heavy saucepan cook 1/4 cup of bell pepper, onion, and garlic in 1 tablespoon of oil over moderately low heat, stirring, until softened.

8. 8

   In a bowl stir together vegetables, bread crumbs, scallion, cheese, thyme, cayenne, lemon juice, 1 tablespoon of remaining oil, and salt and pepper to taste.

9. 9

   Pull out centers of artichokes, leaving bases intact, and scrape out chokes with a small spoon.

10. 10

    Spread leaves of artichokes gently and stuff each artichoke with some of stuffing, filling centers and spaces between leaves.

11. 11

    Arrange artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish.

12. 12

    Drizzle 1 tablespoon of remaining oil over artichokes and bake 12 minutes.

13. 13

    In a small bowl whisk together vinegar, remaining tablespoon oil, remaining 2 tablespoons bell pepper, and salt and pepper to taste.

14. 14

    Serve artichokes with vinaigrette spooned around them.

* Per serving · 4 servings · Values may vary.