Title: Baked Artichokes
Categories: Vegetable
Yield: 6 Servings
| 6 | | Medium Artichokes |
| 6 | tb | Finely minced fr rosemary |
| 1 | | Dried red chile, minced |
| 1 | | Olive oil |
| 1 | | Lemon |
| 6 | tb | Finely minced fr sage |
| 1 | | Salt and pepper to taste |
Snap the bottom outer leaves off each artichoke and discard. Put the
artichokes in water acidulated with a few drops oflemon juice to keep them
from discoloring. Using a small sharp knife, trim the stems to their tender
corres and cut the tops off the leaves. Spread the leaves and scoop and
scrape out the choke and any prickly inner leaves with a spoon. To make the
filling, mix the herbs, peperoncino (red dried pepper), salt, pepper and a
little olive oil. Divide the mixture evely and pack it in the artichokes.
Stand them in a single layer in a baking pan filled to 1" height with equal
amounts of water and olive oil. Sprinkle olive oil liberally over the
tops. Heat the oven to 350 F and bake unti tender, about 45 min. Serve hot,
at room temperature, or cold.