Baked Stuffed Artichokes With Focaccia (the Olive Garden)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 fresh artichokes
• 1 fresh lemon, cut in half
• 1 small onion, rough chopped
• 8 cups water
• 4 cups wine
• 1 bay leaf
• 4 peppercorns, black
• 6 tablespoons fontina cheese, shredded (topping)
• 2 tablespoons parmesan cheese, grated
• 1/4 cup butter, salted (artichoke stuffing)
• 1 cup onion, small diced
• 1/4 teaspoon fresh garlic, chopped
• 1 teaspoon basil, fresh chopped (1/4 tsp dry)
• 1/2 cup tomato, plum diced, remove jelly and seeds
• 2 tablespoons parmesan cheese, grated
• 1 1/4 cups focaccia bread, small diced
• 1/2 cup wine
• 2 teaspoons flat leaf parsley, chopped
• salt
• 1 dash black pepper

Recipe

• 1 preheat oven to 350ºf.
• 2 artichoke stuffing.
• 3 use scissors to snip off sharp points of each artichoke leaf.
• 4 combine lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. bring to a boil; add artichokes.
• 5 simmer until artichokes are tender, about 10-15 minutes. remove pot from heat and allow artichokes to cool in stock.
• 6 stuffing:.
• 7 melt butter in a medium saucepan. add remaining onions and garlic. sauté for 5 minutes. add remaining ingredients and let cool.
• 8 cut cooled artichokes in half, lengthwise, exposing inner leaves.
• 9 scoop out center prickly leaves with a teaspoon, leaving the choke (heart) intact. place stuffing in the hollowed-out artichoke.
• 10 top with cheeses and bake at 350ºf until center is hot (about 20 minutes).