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Baked artichokes

Yield: 6 Servings

Ingredients:

• 6 Medium Artichokes
• 6 tb Finely minced fr rosemary
• 1 Dried red chile minced
• 1 Olive oil
• 1 Lemon
• 6 tb Finely minced fr sage
• 1 Salt and pepper to taste

Instructions:

Snap the bottom outer leaves off each artichoke and discard. Put the artichokes in water acidulated with a few drops oflemon juice to keep them from discoloring. Using a small sharp knife trim the stems to their tender corres and cut the tops off the leaves. Spread the leaves and scoop and scrape out the choke and any prickly inner leaves with a spoon. To make the filling mix the herbs peperoncino (red dried pepper) salt pepper and a little olive oil. Divide the mixture evely and pack it in the artichokes. Stand them in a single layer in a baking pan filled to 1" height with equal amounts of water and olive oil. Sprinkle olive oil liberally over the tops. Heat the oven to 350 F and bake unti tender about 45 min. Serve hot at room temperature or cold.

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