Shortcut Stuffed Artichokes

• 2 whole Large Artichokes
• 1 whole Lemon, Cut In Half
• 1-13 cup Vegetable Or Chicken Stock
• 1/4 cups Dry White Wine (optional)
• 3 cloves Garlic, Smashed
• 3 Tablespoons Butter, Divided Use
• 3 Tablespoons Olive Oil, Divided
• 3/4 cups Onion, Small Dice
• 1- 1/2 cup Shitake Mushrooms, About 1/4 Pound, Dice Small (discard The Stems)
• 2 cloves Garlic, Minced
• 13 cups Pine Nuts
• 2 cups Fresh Bread Crumbs
• 1 cup Freshly Grated Parmesan Cheese. If Using Pre Grated Parmesan Then Reduce The Amount To 3/4 Cup
• 13 cups Flat Leaf Parsley Chopped Fine
• Salt And Pepper, to taste

1. 1.
2. Bring a large pot of salted water to a boil.
3. 2.
4. Cut off the top 1/4 of the artichoke.
5. Rub the cut surface with the lemon.
6. 3.
7. Pull off the outer layer of artichoke leaves, and use a paring knife to trim the fibrous covering from the stem.
8. 4.
9. Cut the artichoke in half from the top to the stem.
10. 5.
11. Use a small spoon to scrape the choke (center flesh) out of the center and carefully pull out and discard the prickly, purple leaves.
12. 6.
13. Put the artichoke into a bowl of water and add the lemon.
14. 7.
15. Repeat with the other artichoke.
16. 8.
17. Put the artichokes and the lemon in the pot of salted boiling water.
18. Cook for 10 to 15 minutes or until, when you pull on a leaf, it easily comes out.
19. 9.
20. You will need an oven proof baking dish that will fit the 4 artichoke halves comfortably.
21. In that dish combine 1 cup of vegetable or chicken stock, white wine, salt to taste, 3 smashed garlic cloves, and 2 tablespoon of butter.
22. Set to the side, until the artichokes are done cooking.
23. 10.
24. When the artichokes are cooked, remove them from the water; and put them in the baking dish containing the stock and wine, in a single layer, cut side up.
25. Set to the side, until the stuffing is ready, 11.
26. Meanwhile heat a large skillet over medium heat, with 2 tablespoons of olive oil, the onions, shitake mushrooms and the minced garlic.
27. Cook until the onions are translucent.
28. 12.
29. Add the pine nuts and toast for a minute or two.
30. 13.
31. To the cooked vegetables add the remaining 1 tablespoon of olive and the remaining 2 tablespoons of butter.
32. 14.
33. When the butter has melted, add the fresh bread crumbs, Parmesan cheese, flat leaf parsley, salt and pepper to taste.
34. Saute just a couple of minutes.
35. 15.
36. Add the remaining 1/3 cup of vegetable or chicken stock to moisten the stuffing and remove the pan from the heat.
37. 16.
38. Preheat oven to 400 F. Fill the cavity of the artichokes with the bread stuffing.
39. The stuffing will be slightly mounded.
40. If you want to, top with a little more grated Parmesan.
41. 17.
42. Roast the artichokes in the oven for 25 to 30 minutes, until the stuffing is golden brown.
43. Serve with melted butter, or aioli for dunking!

artichokes, lemon, vegetable or chicken, white wine, garlic, butter, olive oil, onion, shitake mushrooms, garlic, nuts, bread crumbs, freshly grated parmesan cheese, parsley, salt

Taken from tastykitchen.com/recipes/main-courses/shortcut-stuffed-artichokes/ (may not work)