Double Stuffed Artichokes

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:42 AM PST

Story Updated: Mar 31, 2008 at 11:42 AM PST

Ingredients

Double Stuffed Artichokes - 4/10/2000

4 fist sized globe artichokes 1 Tbl. chili flakes
1 Tbl. whole peppercorn 2 bay leaf
1/4 cup lemon juice 3 Tbl. salt
2 cups canned plain artichoke hearts 1 small red pepper
1/2 cup mayonnaise 6 oz. shredded Gruyere Swiss cheese
1/4 cup bread crumbs 1 tsp. paprika
1/4 tsp. oregano 1/4 tsp. black pepper

Directions

Cut off stem and top 1” of each artichoke. Trim off the ends of leaves with scissors. Add chili flakes, peppercorn and bay leaf to 1-2 quarts boiling water. Add lemon juice and 2 Tbl. salt. Submerge artichokes and boil 20 minutes. To make stuffing, mix chopped artichoke hearts and chopped red pepper. Add mayonnaise, Swiss cheese and black pepper. In a separate bowl, mix bread crumbs, paprika and oregano. Once artichokes cool, pull out center leaves. Remove the little hairs in the bottom (called the choke) with a spoon. Fill with stuffing and top with bread crumb mixture. Bake at 350 degrees for 20-30 minutes until warm and crispy. Serve with hollandaise sauce or mayonnaise. Serves 4.

Recipe from Nick Musser, icon Grill

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