SICILIAN STUFFED ARTICHOKES

 
Ingredients:

• 4 large artichokes, cleaned according to directions below
• 1 lemon cut in half
• 1-quart water

 
Stuffing:

• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 large cloves garlic, minced
• 2 cups dry breadcrumbs
• 1 tablespoon dried Italian seasoning
• ¼ cup grated Romano cheese
• 1-teaspoon kosher salt
• 1-tablespoon olive oil
• 1 lemon, cut into 4 slices

 
Place cleaned artichokes in a bowl with lemon halves and their juice and 1 quart of water.

While artichokes are soaking, make stuffing by heating butter and oil in a medium skillet over medium heat.  Add garlic, sauté for 30 seconds.  Add breadcrumbs and dried seasoning.  Stir well; cook for 1 minute, stirring to brown the breadcrumbs.  Remove from heat and stir in the Romano cheese.

Spread the leaves of the artichoke open by banging the chokes upside down on work surface.  This also allows excess water to drain out.  Fill the center of each artichoke and the leaves with about ½ cup of the filling.  Use a teaspoon to fill the leaves easily.  

Place the artichokes in a deep pot wide enough to hold all four artichokes upright.  Pour water halfway up the sides of the chokes, add salt and 1-tablespoon olive oil and top each artichoke with one lemon slice.  Cover the pot; bring to a boil, then lower heat to a simmer.  Cook for 45 minutes on medium-low heat, checking to make sure water does not evaporate (add more, if it does).  Artichokes should be tender.  Remove from heat and serve as first course at room temperature.  Serves 4.
 
TO BUY AND CLEAN ARTICHOKES
Look for tight leaves that are bright green.  Cut off the stem just at the base so they can stand upright.  Remove the bottom layer of leaves.  They are the toughest.  Cut off ½ from the top of the artichoke and with kitchen shears, cut off the prickly tips of each remaining leaf.  Remove the center “choke” with a serrated grapefruit spoon.  After cleaning the artichokes, place in acidulated water (a bowl of water with lemon halves and juice).  This is a labor-intensive process, so don’t rush the procedure.