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Stuffed Artichokes

Locally grown baked, stuffed, artichokes! Stuffed with sweet cherry tomatoes, some rustic country bread, basil, olive oil, and Parmigiano Reggiano. They make a delicious starter to a late summer dinner.
Serves 4-6
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Ingredients
  

  • 4 artichokes , trimmed
  • 1 cup cherry tomatoes
  • 1 cup rustic country bread , cut into 1-inch cubes
  • 1/2 cup fresh basil leaves , finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup Parmigiano Reggiano , plus additional for serving
  • Sea salt and freshly ground black pepper
  • Lemon wedges for serving

Instructions
 

  • Bring a large pot of salted water to a boil. Add the artichokes and cook over medium-low heat for 15 minutes. Remove from the heat and drain.
  • Preheat the oven to 325°F.
  • Add the tomatoes, bread, basil, and Parmigiano Reggiano to a medium bowl. Slowly add the olive oil, season with salt and pepper, and gently toss to combine.
  • Place the artichokes in a small baking dish. Gently stuff the artichokes with the mixture. Put the artichokes in the oven and cook for 1 hour. Remove from the oven.
  • Transfer the artichokes to a large platter or individual plates. Sprinkle additional Parmigiano Reggiano over the top. Serve immediately with the lemon wedges on the side.