Baked Stuffed Artichokes With Focaccia (The Olive Garden)

• artichokes and stock
• 2 fresh artichokes
• 1 fresh lemon, cut in half
• 1 small onion, rough chopped
• 8 cups water
• 4 cups white 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 tomatoes, plum diced, remove jelly and seeds
• 2 tablespoons parmesan cheese, grated
• 1 1/4 cups focaccia bread, small diced
• 1/2 cup white wine
• 2 teaspoons flat leaf parsley, chopped
• salt
• 1 dash black pepper

1. Preheat oven to 350u0b0F.
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. Saute 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 350u0b0F until center is hot (about 20 minutes).

artichokes, fresh artichokes, fresh lemon, onion, water, white wine, bay leaf, fontina cheese, parmesan cheese, butter, onion, fresh garlic, basil, tomatoes, parmesan cheese, focaccia bread, white wine, flat leaf parsley, salt, black pepper

Taken from www.food.com/recipe/baked-stuffed-artichokes-with-focaccia-the-olive-garden-298287 (may not work)