INGREDIENTS :

4 globe artichokes

8 tbsp of water

4 tbsp of lemon juice

1 onion, chopped

1 clove of garlic, crushed

2 tbsp of Gallo Pure Olive Oil

2 cups of button mushrooms, chopped

½ cup of Unico Sliced Black Olives

¼ cup of Unico Sundried Tomatoes - Whole & Julienne Cut

1 tbsp of chopped fresh basil

1 cup of fresh white breadcrumbs

¼ cup of pine nuts, toasted

oil from the jar of Unico Marinated Artichoke Salad for drizzling

salt & pepper

PREPARATION: Cut the stalks and lower leafs off of the artichokes. Snip off the leaf tips with scissors. Place 2 artichokes in a large bowl with half the water and half the lemon juice. Cover and cook on high power (in the microwave) for 10 minutes, turning the artichokes over halfway through, until a leaf pulls away easily from the base. Leave to stand covered, for 3 minutes before draining. Turn the artichokes upside down and leave to cool. Repeat to cook the remaining artichokes.

Place the onion, garlic and oil in a bowl. Cover and cook on high power for 2 minutes, stirring once. Add the mushrooms, olives and sun-dried tomatoes. Cover and cook on high for another 2 minutes. Stir in the basil, breadcrumbs, and pine nuts. Season with salt and pepper.

Turn the artichokes the right way and carefully pull the leaves apart. Remove the purple-tipped central leaves. Using a teaspoon, scrape out the hairy choke and discard. Divide the stuffing into 4 equal portions and spoon into the center of each artichoke. Push the leaves back around the stuffing.

Arrange in a shallow dish and drizzle over a little oil from the jar of the sun-dried tomatoes. Cook on high power for 7-8 minutes to reheat, turning the artichokes around halfway through.

COOK'S TIP: This imaginative and attractive recipe for artichokes stuffed with nuts, tomatoes, olives, and mushrooms has been adapted for the microwave!

PREPRATION TIME: 55 minutes

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