Stuffed Artichokes

Stuffed Artichokes




2 large artichokes

1 cup carrot chunks

5 tablespoons olive oil

2 or 3 cloves garlic, minced

Juice of 1 lemon

2 tablespoons capers

Salt and pepper

Red pepper flakes

Parsley or fresh herbs, lightly chopped for garnish



Trim the tops and stems off the artichokes, remove tough outer leaves and cook with the carrots until the artichokes are soft and the leaves are easily removed. This will take 30 to 45 minutes in a steamer or 12 to 15 minutes in a pressure cooker. Remove the artichokes and carrots from the pot. Using a tablespoon and pot holder, scoop out the meatless inner leaves and the fuzzy choke, leaving the outer leaves of the artichoke in place.



Chop the carrots. Heat the olive oil in a pan over medium heat and add the garlic, stirring to brown lightly. Add the carrots and continue cooking for a minute or two until well mixed. Add the lemon juice and capers and season to taste with salt, pepper and red pepper flakes. Spoon the filling into the center of the artichokes. Sprinkle liberally with fresh herbs or chopped parsley. Serve immediately.