Lidia's Stuffed Artichokes, Remastered

Stuffed Artichokes

Dorie Greenspan, one of the country's great bakers, used to be intimidated by tart crust. "To overcome my fear, I made three tarts a day for a month; now I love them".  I used to fear the prep of artichokes.  What better reason to cook them?

75 MINUTES 4 SERVINGS 

INGREDIENTS 
4 large artichokes 
2 lemons 
1/2 cup pinenuts 
1/2 cup pitted green olives 
1 bunch fresh parsley, chopped 
3/4 cup whole wheat bread crumbs 
1/4 cup nutritional yeast 
1 cup white wine
1/2 tsp. salt 
1/8 tsp. red chile flake 
Procedure
Gather ingredients. Preheat oven to 350F 
Zest the lemons. Reserve the lemon zest for the filling. 
In a large bowl, combine the juice of both lemons with about 8 cups cold water. This is your acidulated bath for your artichokes. 

To prepare your artichokes: Work with one artichoke at a time. Cut off the woody end. Use a sharp paring knife (or bird's beak knife) to peel the stem. Peel off any tough outer leaves. 
Cut off the bottom stem of the artichoke, to create a flat surface. Save the stem -- it's delicious! 
Use a serrated knife to cut off the top 1/3 of the artichoke. 
Use your fingers to spread the leaves open and reveal the inner pink thistle. 
Use a spoon (serrated, if possible) to scoop out the pink thistle.
This artichoke is ready. Place your finished artichoke and stem in the acidulated bath while you repeat the process for the remaining artichokes. 

To make the filling: toast the pine nuts at 350F for 4-5 minutes, just until golden. Be careful, as these can burn quickly! Remove from the oven and turn the temperature up to 400F 
Roughly chop the parsley, toasted pine nuts, and olives.
In a medium bowl, combine the chopped parsley, olives, and pine nuts with the bread crumbs, and nutritional yeast.
Stir well to combine. 

To stuff and bake artichokes: Take about 1/4 of the breadcrumb mixture and stuff it into one of your prepped artichokes. Really press the mixture in well. Repeat with remaining artichokes, using up all of the breadcrumb mixture. 
Place the stuffed artichokes into a baking dish. Add the stems to the dish.
Pour the wine into the bottom of the dish. Sprinkle the artichokes with the red chile flake. 
Pour about 2 cups of the acidulated water over the artichokes. 
Cover and bake at 400 F for 30 minutes. 19 Remove the cover and bake another 20-25 minutes. 

Serve one heart with the juices from the baking dish.
 

For a step-by-step photos and a printable version, check out the link on Cookbooth.