Nermo

Generally, I just steam and serve with garlic butter, but this weekend I was inspired by a beautiful globe and a few odds and ends in my fridge that were begging to be eaten.  The recipe is for two because if you make this, you will want someone there to be impressed by it, although the recipe is easily halved.

• 2 larger globe artichokes
• 8 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 2 large shallots, diced (about 1 cup)
• 1 large carrot, diced (about 1 cup)
• 1 cup bread crumbs
• 1 lemon
• 4 pecans, finely diced
• 1/4 cup water
• 1/4 cup loose, shredded Parmesan Reggiano
• salt and pepper, or other seasoning mix (Old Bay or Slap Ya Mama recommended)
• 2 cloves garlic, diced

1. Lay each artichoke on its side, and cut off top 1/2 inch, taking off the majority of the prickly tips.  Cut off stems, trim off ends and peel stems with a vegetable peeler.
2. Pull out pale and purple leaves from the center and scrape out hairy chokes with a spoon, thoroughly, but careful not to remove any of the heart.
3. Steam artichokes and stems for 40 minutes or until outer leaves pull away freely.
4. Preheat oven to 425 degrees.
5. Saute shallots in oil, adding carrots for the last two minutes.  Remove pan from heat and add 4 tablespoons butter, stirring to melt.
6. Incorporate breadcrumbs, zest of the lemon and pecans, adding water as needed to achieve desired consistency.  Stir in cheese and season to taste.
7. Remove artichokes and stems from steamer.  Invert artichokes on a kitchen towel to remove excess water.  Dice stems and add to stuffing mix.
8. Loosely pack stuffing into artichoke cavities, then spread out leaves and sprinkle remaining stuffing between them.
9. Bake 15 minutes.
10. While baking, combine remaining butter and garlic in a small pan and boil the garlic in butter, skimming solids that rise to the surface.  Remove from heat, add the juice of the lemon and whisk to incorporate.
11. Serve artichokes with lemon garlic butter on the side for dipping and an additional plate for discarded leaves.

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