Stuffed Artichokes - {Carciofi Ripieni}

Recipe Ingredients

4		Water
8		Lemons - juiced
2 cups	474ml	White wine
5		Garlic cloves - thinly sliced
1 1/2		Thyme - divided
4		Jumbo artichokes - 1 layer of leaves
		Removed, cut in half, chokes removed
4 tablespoons	60ml	Extra-virgin olive oil
1 tablespoon	15ml	Baking potato - cut into 1/4" dice (large)
2 lbs	908g / 32oz	Favas - shucked and peeled
2		Scallions - thinly sliced
1/2 cup	73g / 2.6oz	Fresh bread crumbs
1/4 lb	113g / 4oz	Salami - cut into 1/8" dice
1/4 cup	36g / 1.3oz	Coarsely-chopped Italian parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	White wine

Recipe Instructions

In a large saucepan, combine 4 quarts of water, the lemon juice, white wine, garlic, and 1/2 bunch of the thyme and bring to a boil. Add the artichokes and blanch in the acidulated water for 20 minutes, until tender. Drain, cool and set aside.

Preheat the oven to 375 degrees.

In a 12- to 14-inch saute pan, heat the oil until almost smoking. Add the potatoes and cook until soft and light golden brown, about 10 minutes. Add the fava beans and scallions and cook for 4 to 5 minutes. Remove from heat and add the bread crumbs, salami and parsley, and mix well to combine.

Season each artichoke with salt and pepper and stuff each with the potato mixture. Place the artichokes in a shallow baking dish, add the wine and remaining 1 bunch thyme and cook for 30 minutes. Remove and serve immediately.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A31) - from the TV FOOD NETWORK

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