Stuffed Artichokes

Directions

1. Heat a pot large enough to hold all the artichokes (but do not add them yet), on medium high heat, add 2 cups of stock (you will add more later), Bay leaves & White wine/Sake
2. Cut off artichoke stems, slice into coins and add to pot
3. Slice off tops of artichokes and remove tips of remaining leaves with a scissor
4. Add artichokes to pot and add more stock, if needed, so that the artichokes are halfway submerged
5. Adjust heat to low, cover pot and simmer for 45 minutes
6. Remove artichokes from pot, reserve pot and liquid, we will be adding artichokes back
7. Carefully open artichoke center and remove top of choke by squeezing and twisting carefully
8. With a small spoon, remove the fuzzy part of choke at bottom making sure to get all of it
9. With a hand strainer, remove stems from pot and dice
10. Heat olive oil in a pan on low heat, add the garlic
11. When garlic is fragrant, about 1-3 minutes, add the breadcrumbs and stir to mix, once all liquid is absorbed, remove from heat
12. Add breadcrumb mixture to a large bowl, add the cooked stems, parsley, Parmesan, Parmigiano-Reggiano, pepper, oregano & Prosciutto, pine nuts(optional), basil(optional), mix well
13. Stuff center of artichoke and leaves with mixture, return to pot (if artichokes are too loose, you can tie with kitchen twine)
14. Return pot to low heat, cover and simmer until leaves are easily scraped with your front teeth, about 40 minutes, add more stock, if needed so artichokes stay halfway submerged
15. Preheat oven broiler
16. Arrange artichokes in a baking dish or deep pan, set under broiler for 30 seconds and then remove
17. Add Mozzarella cheese to tops and leaves
18. Return to broiler until cheese starts to brown slightly, about 1-2 minutes, watch carefully
19. Can be served with a dipping sauce of hot chicken stock, butter and olive oil