ARTICHOKES STUFFED WOW!!!!!!!!!!!!! ENJOY DAN:

            ARTICHOKES STUFFED WITH MUSHROOMS by CHEF DAN:

Serves 4

INGREDIENTS:

4 artichokes

Dash of coarse salt

Lemon slices

STUFFING:

2 cups Panko (Japanese bread crumbs)

I onion, chopped

2 cloves garlic

2 tablespoons olive oil

1/4-cup baby portabellas, chopped

1 carrot, graded

3 tablespoons sun-dried tomato halves with Italian herbs, drained and sliced

1/4-cup chicken broth

1/4-cup fresh thyme leaves

Handful parsley or cilantro for garnish

DIRECTIONS:

1.    Boil the artichokes in pot of salted water to cover.

2.    Add a few slices of lemon, for about 30 minutes or until a leaf pulls easily from the base.

3.    Drain in a colander and cool the artichokes.

4.    Laying them upside down.

MAKING THE STUFFING:                            (PRE-OVEN TO 375 DEGREES)

1.    In a skillet over medium-heat add the oil until sizzling.

2.    Add the onions and garlic until onions are transparent, about 5 minutes.

3.    Through in the mushrooms, carrots, sun-dried tomatoes and thyme.

4.    Stir in the chicken broth, and cook for about 5 minutes.

5.    Then mix in Panko crumbs.

6.    Pull the artichokes leaves apart and pull out the purple tipped center leaves.

7.    Using a small spoon, scrape out the all hairy choke and discard it.

8.    Spoon the stuffing into the center of the artichoke.

9.    Push the leaves back into shape.

10.   In pre-heated oven place a greased baking dish with the artichokes.

11. Pour a dash of olive oil in the center of each one.

12. Bake for about 20-25 minutes or until heated through.

13. Garnish with cilantro or parsley.

            

                 ENJOY DAN:                                               BON-APPETITE!