Shortcut Stuffed Artichokes

Directions

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   1.
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   Bring a large pot of salted water to a boil.
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   2.
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   Cut off the top 1/4 of the artichoke.
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   Rub the cut surface with the lemon.
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   3.
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   Pull off the outer layer of artichoke leaves, and use a paring knife to trim the fibrous covering from the stem.
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   4.
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   Cut the artichoke in half from the top to the stem.
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    5.
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    Use a small spoon to scrape the choke (center flesh) out of the center and carefully pull out and discard the prickly, purple leaves.
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    6.
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    Put the artichoke into a bowl of water and add the lemon.
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    7.
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    Repeat with the other artichoke.
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    8.
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    Put the artichokes and the lemon in the pot of salted boiling water.
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    Cook for 10 to 15 minutes or until, when you pull on a leaf, it easily comes out.
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    9.
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    You will need an oven proof baking dish that will fit the 4 artichoke halves comfortably.
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    In that dish combine 1 cup of vegetable or chicken stock, white wine, salt to taste, 3 smashed garlic cloves, and 2 tablespoon of butter.
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    Set to the side, until the artichokes are done cooking.
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    10.
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    When the artichokes are cooked, remove them from the water; and put them in the baking dish containing the stock and wine, in a single layer, cut side up.
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    Set to the side, until the stuffing is ready, 11.
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    Meanwhile heat a large skillet over medium heat, with 2 tablespoons of olive oil, the onions, shitake mushrooms and the minced garlic.
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    Cook until the onions are translucent.
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    12.
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    Add the pine nuts and toast for a minute or two.
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    13.
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    To the cooked vegetables add the remaining 1 tablespoon of olive and the remaining 2 tablespoons of butter.
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    14.
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    When the butter has melted, add the fresh bread crumbs, Parmesan cheese, flat leaf parsley, salt and pepper to taste.
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    Saute just a couple of minutes.
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    15.
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    Add the remaining 1/3 cup of vegetable or chicken stock to moisten the stuffing and remove the pan from the heat.
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    16.
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    Preheat oven to 400 F. Fill the cavity of the artichokes with the bread stuffing.
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    The stuffing will be slightly mounded.
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    If you want to, top with a little more grated Parmesan.
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    17.
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    Roast the artichokes in the oven for 25 to 30 minutes, until the stuffing is golden brown.
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    Serve with melted butter, or aioli for dunking!