Stuffed Artichokes Fontecchio
|Artichokes||4 Large, trimmed|
|Lemons||2 , juiced|
|Olive oil||1⁄2 Cup (8 tbs) (Best Quality)|
|Yellow onion||1 Large, peeled, finely chopped|
|Garlic||4 Clove (20 gm), peeled, finely chopped|
|Finely chopped fresh italian flat leaf parsley||1⁄4 Cup (4 tbs)|
|Sweet italian sausage||1⁄2 Pound, casing removed|
|Fine dry bread crumbs||2 Cup (32 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Grated romano cheese||1⁄4 Cup (4 tbs) (Imported)|
Trim stems of artichokes so that they will sit upright.
Bring a large pot of salted water to a boil.
Add the lemon juice, drop in the artichokes, and cook for 20 to 30 minutes, or until a few leaves pull out with only slight resistance.
Drain artichokes, invert them, and cool completely.
Heat half of the oil in a skillet.
Add onion, garlic and parsley, and cook over low heat for 15 minutes.
Add sausage and cook for another 15 minutes, stirring to break up lumps, or until sausage is mostly, but not completely, cooked.
Transfer sausage mixture to a mixing bowl and add bread crumbs, chicken stock, oregano, salt to taste, black pepper and romano cheese.
Toss gently and cool to room temperature.
Beat the eggs lightly and stir them into the cooled stuffing.
Preheat oven to 350Â°F.
Carefully spread open the cooled and drained artichokes and remove the choke from each with a spoon.
Fill the cavities with stuffing, and force any remaining stuffing down inside the outside leaves.
Re-form the artichoke shape as much as possible.
Arrange stuffed artichokes in a shallow baking dish; drizzle them with remaining olive oil and pour 1 cup water into the dish.
Cover tightly and bake for 40 minutes.
Remove artichokes from oven and serve hot with tomato sauce; or cool to room temperature and garnish with chopped parsley and wedges of fresh lemon.