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Stuffed Baby Artichokes

Stuffed Baby Artichokes
Recipe prepared by Michael Scheiman, Executive Chef, Blake's Restaurant


8 baby artichokes, bottoms trimmed, and rubbed with a half lemon
1 oz. Flour
1.5 quarts water
1.5 oz. Lemon juice
1 tablespoon salt

1. Heat oven to 350 degrees
2. Combine flour with a little water to make a smooth paste. Add remaining water, lemon and salt and bring to a boil. Reduce to a simmer, add artichokes and cook 15-25 minutes. Test for doneness by piercing the bottom of one of the artichokes with a small sharp knife; when it meets no resistance it is done
3. Drain and cool
4. With a small teaspoon, scoop out the fibrous hearts of the artichokes

Stuff with the following mixture:
cup extra virgin olive oil
3 cloves garlic finely minced
fresh chopped parsley, thyme and oregano

1. Saute garlic in the olive oil without coloring, add breadcrumbs and fresh herbs, salt and pepper to taste
2. Place artichokes in an ovenproof pan, sprinkle cup white wine over artichokes, and bake in 350 degree oven until heated through