Stuffed Artichokes

I made this up for dinner when Nick was feeling under the weather. I needed something quick and easy and full of pantry staples because a trip to the store was not happening. It was a great light meal in and of itself, or could be served as a side or appetizer.

Stuffed Artichoke

Ingredients:
2 artichokes
2 bay leaves
salt
1/3 c. yellow onion, diced
2 tbsp butter
2 garlic cloves, minced
pepper
pinch oregano
2/3 c. diced tomato, canned
1 tbsp butter
1 tbsp olive oil
1/2 c Pecorino Romano
1 1/2 c. bread crumbs
2 tbsp chopped fresh parsley

Preheat your oven to 400 F. Bring water to a boil in a large pot. Add two bay leaves and some salt to season the water. Add in prepped artichokes* and prepped stems** (optional). Continue to boil lightly with the lid on until you can stick a fork through the base (about 25 minutes).

While the chokes are boiling, prepare the stuffing. Start by heating the butter in a saute pan over medium heat. Add the onions and cook until they are just soft and transparent, about 5 minutes. Add the garlic and saute for about 1 minute. At this point, check to see if the stems are cooked through. If they are, remove them from the water and dice (be careful they are hot - I held mine with tongs while I sliced), then add to the onion mixture. (If they need a few minutes, add them in after the tomato). Add the tomato and stir, continue to cook until the mixture reduces. Add pepper and dried oregano to taste. Once reduced to the desired consistency, reduce the heat to low.

In another pan, melt the butter and olive oil together and heat over medium low heat. Toss in the bread crumbs and toast.

Once toasted, remove from the heat and toss in the cheese and parsley. Add the bread crumb mixture to the tomato-onion mixture and stir to combine the two.

Once the artichokes are done, remove them from the water and sit, facing down on a towel or in a colander to drain and cool. Once cool enough to touch, open up the leaves just enough to get to the center leaves. Pull out those little leaves until you can see the bottom fuzzy parts. Grab a spoon and scrape (gently!) the fuzzy part out of the center, leaving the solid, fleshy part (aka, the best part).

Once the center has been cleaned of all the fuzzies, add in the stuffing. I first add to the center portion and then fill in between each of the leaf layers. Once both have been stuffed, place the artichokes into the oven for another 10-15 minutes. This will re-heat the chokes and crisp up the outer edges of the stuffing.

Remove from the oven and serve.

* To prep the artichokes, cut the stem around the base of the plant. Also cut off the about 3/4" below the top point. I also like to trim (with kitchen shears) the pointy end of each leaf.

**I also save the stems, cutting off the very end that's usually brown and slicing off the green woody parts vertically until I reach the tender white inside of the stalk. It is only really worth it if the stems are thick.