Stuffed Artichoke

Stuffed Artichokes 

Serves 4

1 1/2 hour prep time 

2 large artichokes 

2 large lemons juiced

2 tablespoons of balsamic vinegar 

2 tablespoons of white wine 

1 cup gluten free bread or plain bread  crumbs

One cup of fresh spinach chopped very fine 

1 pint chopped cherry tomatoes cut in half 

3 tablespoons of fresh basil 

2 tablespoons fresh parsley 

½ teaspoon of finely chopped Rosemary 

2 cloves of garlic chopped fine 

½ cup feta cheese 

⅓ cup freshly grated parmesan cheese 

¼ cup chopped hazelnuts 

1 teaspoon of salt and pepper 

4 tablespoons olive oil 

2 tablespoons of water

To prepare your artichokes, wash each one. Cut the stem end off, so that it sits flat. Cut the top off about one inch down. Spread out your leaves. Take a pair of scissors and cut all of the sticky ends off. You want a nice safe artichoke to eat. Artichokes can hurt, so be careful.  Take your artichokes and toss them in the  lemon juice. This will keep the pretty green color. 

In a medium pot of boiling water. (fill the pot with about 3 inches of salted water. Add your artichokes. Keep them sitting up as they simmer for 20 minutes or so, on a low boil. 

With a pair of tongs take your artichokes out of the water and place on a kitchen towel. Let water drain off. Now you need to take out the fury  middle of the artichoke. With a spoon start to dig down to the center of the artichoke. The leaves are sharp so be careful. Take out the very middle of the artichoke leaves and once you go down so far you will see the hairy middle. You need to carefully remove all of the hair. You do not want to swallow the fibers. Once the middle of your artichoke is nice and clean it's time to stuff it. 

While the artichokes are cooking, in a medium glass bowl add your gluten free bread crumbs, your herbs, tomatoes, nuts, chopped spinach, garlic, salt and pepper and mix well. Add tablespoon tablespoon of your olive oil, vinegar, wine, the rest of your lemon juice, your water and your feta and parm cheese. Mix well. As you stir the mixture  try to smoosh the juice out of your tomatoes. 

Place your artichokes on a  baking dish and carefully spoon in your stuffing. Spread the leaves and stuff all areas with our filling. Drizzle the artichokes with the rest of your olive oil and bake at 350 for 30 minutes.