Preheat oven to 350°F.
Snap the bottom outer leaves off each artichoke and
discard. Put the artichokes in water acidulated with a
few drops of lemon juice to keep them from discoloring.
Using a small sharp knife, trim the stems to their
tender cores and cut the tops off the leaves. Spread
the leaves and scoop and scrape out the choke and any
prickly inner leaves with a spoon.
To make the
filling, mix the herbs, pepperoncino (red dried
pepper), salt, pepper and a little olive oil. Divide
the mixture evenly and pack it in the artichokes. Stand
them in a single layer in a baking pan filled to 1" height with equal amounts of water and olive oil.
Sprinkle olive oil liberally over the tops. Bake in preheated 350° F oven until tender, about 45 min.
Serve hot, at room temperature, or cold.
Contributor: Pat Ciesla
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