Stuffed Artichokes(With Mashed Potatoes And Browned Garlic)

• 4 Large Artichokes
• 1 1/2 lbs. Potatoes, Cut into 1/2-inch Cubes
• 2 Tbsp. Olive Oil
• 6 Garlic Cloves, Minced
• 1/4 Cup Dry Sherry
• 3/4 Cup (3 oz.) Shredded Mozzarella Cheese
• 1/2 Cup Chopped Fresh Basil
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 1 Tbsp. Shredded Parmesan Cheese
• Cooking Spray
• Fresh Parsley Sprigs

1. Working with one artichoke at a time, cut off stem to the base. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 2-inches from the top of artichoke.
2. Steam artichokes, covered, 20 minutes; cool to room temperature.
3. Gently spread leaves; remove fuzzy thistle from bottom with a spoon. Preheat oven to 375.

artichokes, potatoes, olive oil, garlic, sherry, mozzarella cheese, fresh basil, salt, pepper, parmesan cheese, spray, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55455 (may not work)