Food Network: Stuffed Artichokes

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Stuffed Artichokes
Recipe courtesy Giada De Laurentiis

Ingredients
2 lemons, halved
3 whole garlic cloves, smashed
6 large artichokes
1 lemon, juiced
1/3 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
2 garlic cloves, minced
2 teaspoons grated lemon peel
4 tablespoons drained capers
6 ounces Italian bread, crust trimmed, bread cut into 1/2-inch cubes

2 1/2 pounds plum tomatoes, seeded, chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
12 fresh Italian parsley sprigs, for garnish

Directions
Squeeze the juice from the lemon halves into a large
pot of cold water; add the squeezed lemon halves and the whole garlic. Cut off the
top quarter of each artichoke and discard. Use a small sharp knife to trim the
stem of the artichokes. Starting at the base, bend the tough outer leaves back and
snap off where they break naturally, leaving the tender inner leaves. Trim the
outside of the base until no dark green areas remain. Cut the artichokes in half
and then into quarters. Cut out the fibrous choke and small purple-tipped leaves.
Submerge the artichoke quarters in the lemon water. Cover and boil until the

artichokes are tender, about 45 minutes. Drain. Set the artichoke quarters aside
to cool to room temperature.

Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes
in a large bowl. Season with salt and pepper, to taste.

Arrange artichokes, cut side up, on 2 platters. Spoon the tomato mixture into the
center of the artichoke quarters, dividing equally. Drizzle with olive oil.
Garnish with the parsley sprigs and serve.