Printable Recipe:https://www.dimitrasdishes.com/mediterranean-stuffed-artichokes/Ingredients4 globe artichokes3-4 lemons4 scallions, thinly sliced1 teaspoon grated garlic (about 4 cloves)1/4 cup olive oil3-4 ounces feta cheese, crumbled1 and 1/2 cup plain breadcrumbs (unseasoned)15-20 pitted Kalamata Olives, roughly chopped2-3 roasted red peppers from the jar, diced3-4 sun-dried tomatoes packed in oil, chopped1 teaspoon dried crushed oreganosalt, to tastefreshly cracked black pepper to tasteoptional: 1/2 cup shredded mozzarella cheeseInstructionsPrepare the Artichokes:Keep a large bowl that can hold all of the artichokes ready with acidulated water. Acidulated water is just cold water with plenty of freshly squeezed lemons in it. This will keep the artichokes from turning brown.Using kitchen scissors, cut off the tips of the leaves (about 1/3-1/2) and discard them. Remove the bottom 2-3 layers of leaves and cut off the stem so that the artichokes can sit flat. Using a pearing knife or a peeler, remove the first layer from the stem and cut off the bottom dry and fibrous part. Place the prepared stems in the acidulated water.Cut off the top (pointy) portion (about 1-inch) of the artichoke and discard it. Gently pull the artichoke to loosen the leaves. Remove the center leaves using the back of a spoon. Also remove the hairy choke and discard it.Squeeze lemon juice all over the artichokes and place them in the bowl of lemon water as you prepare the rest of them.Bring a large pot of water with a few lemons in it to a boil. Add 1-2 teaspoons of salt and the artichokes.Reduce the heat to medium and cook the artichokes for approximately 25 minutes or until the bottom parts are fork tender. Remove the artichokes from the pot and place them upside down on a clean kitchen towel to absorb the water.Make the Filling:Cook the scallions in the olive oil over medoium heat for 4-5 minutes or until softened. Season them with a pinch of salt and add the garlic. Warm through for a few seconds and then remove the pan from the heat.Place the breadcrumbs to a large mixing bowl. Add the scallion mixture to the breadcrumbs along with all of the remaining ingredients. Toss together and taste. Adjust seasoning if needed.Preheat the oven to 400 F, 200 C.Place the artichokes in a 9 by 13-inch baking pan or in a large cast iron skillet. Add about a half inch of water or broth to the bottom of the pan.Fill the artichokes with the breadcrumb mixture. Bake in the center rack for about 45 minutes. The breadcrumb filling should be golden and crisp. Kali Orexi!Music Used:Greek Sun Time (With Intro)ITEM ID: 66582698By: tonyanthonyIts All GreekITEM ID: 84456733By: LowNotesOfficial Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
