Stuffed Artichokes - water

Method

• I think it's the little touches - making your own bread crumbs, for example - that give this recipe a homey (and also very elegant) touch.
• I like to use a tablespoon measure to scoop the hay out of the artichokes because it's easier to grip and it really helps to extract all of the innards from the artichoke.
• Prepare a bowl of cold water large enough to hold the 6 artichoke hearts.
• Add the juice of 2 lemons to the water.
• Use a paring knife to trim the dark green skin from the stem and the base of each artichoke.
• Also slice about 2 to 3 inches off the top.
• In a circular motion, using a paring knife or peeler or your hands, peel the outer, dark green bitter layer of the heart until the fleshly, light green part is exposed.
• Trim and leave about 2 to 3 inches of the stem.
• (Chef's Note: Since the stem is edible, why cut it off?
• Plus, the stem makes for a more beautiful presentation.)
• Use a tablespoon to scoop out the "hay" or "choke" from the center of each artichoke.
• Squeeze some of the remaining lemon juice over the artichoke, if desired, rubbing the lemon directly on them to prevent them from discoloring, then submerge them in the lemon water.
• Preheat the oven to 350 degrees F.
• In a large bowl, combine 1/4 to 1/2 cup olive oil, the bread crumbs, parsley and fennel with the fontina and Parmesan.
• Stir to blend.
• Season with salt, to taste.
• Remove the artichokes from the water, pat dry and transfer them to a bowl.
• Reseason with salt and drizzle them with about 1 tablespoon of olive oil.
• Stuff each artichoke with the bread crumb mixture and arrange them in a baking dish.
• Don't be afraid to pack the stuffing into each artichoke.
• Arrange them close together in the dish so they steam a little and create moisture as they cook.
• Top the artichokes with any remaining stuffing.
• Add a little water to the bottom of the baking dish to prevent the artichokes from drying out or scorching on the bottom as they cook.
• Cover the dish with a tight layer of aluminum foil and put the baking dish in the center of the oven.
• After 45 minutes, remove the dish from the oven.
• Test the most tender part of the artichoke, where the stem and the heart meet, with the tip of a knife.
• The knife should pierce and remove without resistance.
• Remove the foil and put the dish under a broiler for 5 minutes.
• Remove the baking dish from the oven and allow to cool for a few minutes before serving.
• Cut each artichoke in half to reveal the stuffing, arrange on serving plates and serve.