Artichoke Stuffed Artichokes

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In the Kitchen / rice & grain / vegetables

When it starts to warm up, and spring is in full swing, we dine alfresco. Our tiny house doesn’t have a dining room, and our “table for two” is never large enough for the number of people eating on any given day. So we take it outside.

Eating outside is wonderful but has some drawbacks; like keeping hot things hot. This is why I shift my cooking to things that are best served at ambient temperature. Unless we have cocktails prior to dinner; because if we have cocktails, then no one really notices that the steak is a bit cold.

One of my favorite dishes is this artichoke stuffed artichoke salad. It is very simple, and is a wonderful way to use up those half-full jars of pickled and marinated veggies in your fridge.

-Wash and trim artichokes and place them in either a steamer or a pan/pot of water with a lemon or two squeezed in it. Don’t fully immerse the artichokes, but use enough water that it won’t evaporate completely before the artichokes are cooked. Place on medium heat and cook covered until you can easily pull a leaf off. Remove from heat, drain and let cool.
-Cut the artichoke in half and use a spoon to remove and discard the chokee {the part that has those hairy bits}. Lay the artichoke halves on a platter face up {or alternatively, you can brush with oil and char on the grill, then place on a platter}. Dress with a bit of your favorite vinegar and olive oil. Set aside

-In a large bowl combine your salad ingredients. I like to use, canned artichoke hearts, tomatoes, roasted peppers,red onion, celery, olives, fresh bell peppers, and any cooked rice or barley or grain I have in the fridge. You can use virtually anything you have hanging in the fridge or pantry. Toss together with oil, vinegar, salt and pepper and place a generous scoop into each artichoke half.

-Serve cold or room temperature

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