4 medium to large artichokes
4 large cloves garlic, chopped
3 tablespoons olive oil
Salt and pepper to taste
1/2 cup each, chicken stock and white wine
1. Remove the artichoke stems and save for use elsewhere.
Trim the artichoke top and leaves, rubbing the cut surfaces with the lemon to prevent discolouration.
Scoop out the center choke and inedible purple tinged leaves.
To avoid bending your teaspoon during this process, use a melon baler instead, which looks exactly like a miniature ice cream scoop.
Please Note: Salt is used as an ingredient in many recipes from all over the world, however, in this website, we have mentioned the ingredient salt, in the following recipes
Preheat oven to 350 degrees.
2. Mix garlic with olive oil, salt and pepper (if you do not like garlic, you can omit it from the recipe). Spread artichoke leaves and, with a teaspoon, put some of the mixture in between the leaves of each artichoke as well as in the scooped out center.
Put in a baking dish, add stock and wine to the bottom, and cover securely with foil. Bake for approximately 1 hour. Serve warm or at room temperature.
You can also split the artichokes from top to bottom, scoop out the chokes and stuff them, bake as above, plating a half for each serving.
Works especially well when the larger artichokes are on sale.
This particular recipe serves four people.