Sun-Dried Tomato Stuffed Artichoke

An artichoke is meant to be shared. This simple recipe celebrates the unique flavor of the artichoke and pairs it with sun-dried tomatoes. You'll want to invite your friends over to savor this dish.

Ingredients:
1 artichoke
1/2 cup of sun dried tomatoes
1/2 cup of whole wheat bread crumbs
1/4 cup of chopped basil
2 tsp pepper
1 tsp salt
2 cups of vegetable broth
1/2 cup warm water
2 lemons sliced

Method: Rehydrate the sun dried tomatoes by soaking them in a 1/2 cup of warm water. Set aside while you prepare the artichoke.

Trim the lower leaves of the artichoke and cut off the stem so that it is flush with the base. With a sharp knife, cut the top inch of the choke off, so that the inner leaves are exposed. Remove and scoop out the purple leaves and 'hairs' that cover the artichoke heart.

Finely chop the sun dried tomatoes and mix them with the bread crumbs, basil, salt, pepper and the juice of 1/2 of a lemon. Place the mixture into the hollowed-out artichoke.

Place the vegetable broth and remaining lemon slices into a steamer pot. Insert the stuffed artichoke, cover the pot and turn heat on high for 15 minutes. When the artichoke is ready, the outer leaves should release very easily.

To finish, place in the oven at 350 degrees for 10 minutes or until the breadcrumbs are crispy.