Method:
2 large artichokes
1 lemon, halved
extra virgin olive oil
1 shallot, peeled and chopped
3 cloves garlic, minced
¼ c. pine nuts, toasted
1/3 c. parmesan, grated
1 tbl. flat-leaf parsely, chopped
1.5 c. bread crumbs (give or take)
¾ c. chicken stock
¼ pound sweet italian sausage, casings removed (optional)
Using a serrated knife, cut one inch across the top of each artichoke. Pull away any loose outer leaves and, if you like, trim any pointed tips with a pair of kitchen shears. Trim, peel and reserve the stems.
Pull open the artichoke a bit and cut around the center of the 'choke with a paring knife. With a spoon, scrape out and discard the fuzzy center. Give the artichoke a nice rinse in the kitchen sink.
Place the 'chokes stem-side down into a sauce pot filled with about an inch of water. Add the reserved stems to the pot. Squeeze the juice on one half lemon into the pot and toss that lemon half into the water. Bring to a rolling boil and immediately reduce the heat; cover and simmer for 30-40 minutes until a knife easily pierces the artichokes.
Preheat the oven to 400 degrees F.
Over medium-low heat, gently sweat the shallots with one or two turns of olive oil until soft. Add the garlic and heat through for about a minute or two, until fragrant. Remove from the heat. If you’re using the sausage, turn the shallot-garlic mixture out onto a plate to cool and saute the sausage in the same pan. Turn the cooked sausage out onto a plate lined with paper towels to drain.
When the artichokes have simmered, roughly chop the stems. Add them to a mixing bowl with the shallot-garlic mixture, sausage (if using), pine nuts, parmesan, parsley, the juice of the remaining one-half lemon, ¼ c. of chicken stock, a generous pinch of salt, and nearly all of the bread crumbs. Stir to combine. The mixture should feel like Thanksgiving stuffing: not too wet, not too dry. Add additional bread crumbs or stock as appropriate. Taste and adjust the seasonings.
Pour the remaining chicken stock into a shallow baking dish just large enough to hold the artichokes. Add the 'chokes and spoon the stuffing between the leaves and into the centers. If you like, sprinkle the tops with a bit more parmesan. Bake 20 minutes or so, until hot and golden brown.
