Stuffed Artichoke Appetizers

Stuffed Artichoke Appetizers



Ingredients:

4 cups fine fresh bread crumbs from an Italian loaf

1 1/2 cups grated Parmigan cheese

3 tablespoons finely chopped garlic

1/2 cup finely chopped flat-leaf parsley

1/2 cup minced sweet italian sausage

1 cup finely chopped provolone cheese

1/4 cup olive oi

8 medium artichokes

1 lemon, halved

1 cup water, divided

1 cup reduced-sodium chicken broth, divided

1 cup olive oil, divided

1 tablespoon finely chopped garlic, divided

Directions:

Preheat oven to 350°F.Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until pale golden, about 10 minutes. Cool completely, then toss with parmesan, garlic, parsley, soppressata, provolone, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Drizzle oil (1/4 cup) over crumbs and toss to coat.

Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.

Separate leaves slightly with your thumbs, then pull out purple leaves from center and enough yellow ones to expose fuzzy choke. Scoop out choke with a melon-ball cutter or small spoon, then squeeze some juice from other lemon half into cavity. Repeat with remaining artichokes.

Spoon about 2 tablespoons stuffing into cavity of each artichoke and, Starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded teaspoon stuffing between each leaf.

Put 1/2 cup water, 1/2 cup broth, 1/4 cup oil, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper in pressure cooker (without insert) or pot and arrange 4 stuffed artichokes in liquid in 1 layer. Drizzle with 1/4 cup oil.