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1
Grab a pot just large enough to hold the artichokes and fill with cold water.
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2
Cut the lemon and the orange in half, squeeze them both into the water, and drop the rinds in as well.
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3
For the next part of the process, I use two knives: a small serrated knife (also called a tomato knife) and a sharp paring knife.
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4
Lay the artichoke horizontally on a cutting board and with the serrated knife, cut off the top third, which should remove most of the sharp, pointy tips.
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5
Holding the artichoke upright in your left hand, snap off two or three of the outer leaves.
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6
Take the paring knife in your right hand and, using a sawing, up-and-down motion, but keeping the knife in one place, turn the artichoke against the knife with your left hand so that you are cutting away the outer layer (about 2 leaves deep) of the artichoke.
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7
Be careful not to cut too deep, as that will take away some of the bottom, which is the prize.
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8
The object is to remove anything that is darker green and get down to the light yellow-green flesh.
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9
After you have done that, you will still have a sort of skirt around the bottom and the stem.
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10
Turn the artichoke upside down and, with your paring knife pointed at the stem, trim away the tough darker green down to the yellow-green, all around.
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11
Then peel the stem with downward strokes of the knife.
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12
When you finish, it should all be light yellowish green and should retain its round shape.
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13
Place the turned artichoke into the pot and continue with the others.
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14
When you are finished, add the bay leaf and some salt to the pot, place it over high heat, and bring to a boil.
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15
You may lay a small plate or a piece of parchment or wax paper on the artichokes to keep them submerged.
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16
Lower the heat and simmer for about 12 minutes.
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17
To check for doneness, remove one artichoke with tongs and plunge it into ice water.
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18
Carefully open the center leaves to reveal the choke.
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19
Dip it in cold water again, as it is usually still hot in the center.
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20
Try to pull or push the choke out with your thumb.
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21
If you can do this easily, it is ready.
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22
If it is still too hard, return the artichoke to the pot and cook 45 minutes more.
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23
Remove from the heat and cool in the ice water.
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24
When ready to use, remove the choke from the artichokes, while still keeping them intact.
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25
They are now ready to stuff.
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26
At this point you could also slice and saute the artichokes, fry them, or eat them cold with aioli or vinaigrette.
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27
Preheat the oven to 350F.
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28
Heat 2 tablespoons olive oil in a medium skillet over medium heat and cook the onion for 45 minutes, until wilted.
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29
Add the zucchini and garlic and cook, stirring, until most of the moisture from the zucchini is gone, about 5 minutes.
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30
Scrape into a bowl and cool a few minutes, then add the remaining ingredients (including the remaining olive oil).
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31
Taste and adjust the seasoning.
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32
Use a spoon to pack the mixture into the artichokes (mostly in the center, but some inside the leaves, too), dividing evenly.
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33
Place the stuffed artichokes in a baking pan, add about half an inch of water to the pan, drizzle the artichokes with a little more olive oil, and cover with foil.
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34
Bake for about 15 minutes, then remove the foil and cook another 10 minutes, until stuffing is hot and slightly crusty.
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35
Serve hot or at room temperature with lemon wedges.
