• 6 medium artichokes
• 6 tablespoons fresh rosemary, finely minced
• 1 dried red chile, minced
• 1 Olive oil
• 1 Lemon
• 6 tablespoons fresh sage, finely minced
• Salt and pepper to taste

Method

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.

Serves: 6

Contributor: Pat Ciesla

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