Stuffed Artichoke Hearts

The recipe of the day is one that is healthy as well as tasty and can be easily prepared by anyone who attempts to. Being one who loves a deep fried treat from time to time, It is imperative that we eat healthy and maintain a balanced workout regimen.

How about this hearty recipe for stuff artichoke hearts and let me tell you, it is a treat to behold. I bet  you will score a healthy home run.

Ingredients:
4 large (1 pound each) artichokes
1/4 cup(s) lemon juice. 
1 1/2 teaspoon(s) salt
2 1/2 tablespoon(s) olive oil
2 cup(s) chopped onion
2 cup(s) sliced mushroom caps
3 clove(s) garlic, finely chopped
1 teaspoon(s) dried basil
1 teaspoon(s) dried oregano leaves
1 can(s) (28-ounce) whole tomato
4 slice(s) fresh bread, toasted until crisp
1/4 cup(s) pine nuts, toasted
1 teaspoon(s) sugar

Directions:
To trim artichokes, cut off stems so they will stand upright. Discard the lowest row of leaves. Lay artichokes on their sides and cut off 3/4 inch from top. With scissors, snip off the prickly tip of each leaf.

In 5-quart non aluminum sauce pot, arrange artichokes upright. (They should fit snugly). Sprinkle with lemon juice and 1 teaspoon salt. Add enough water to cover artichokes; heat to boiling over high heat. Reduce heat to simmer, cover, and cook 25 to 30 minutes or until the central leaf of one artichoke comes out easily when pulled gently.

Meanwhile, prepare filling: In large skillet, heat 2 tablespoons oil over medium heat. Add 1 1/2 cups onion; saute 5 minutes. Add mushrooms, garlic, basil, and oregano; cook until mushrooms soften and give up liquid -- about 5 minutes. Meanwhile, drain, seed, and chop tomatoes, reserving liquid. Add tomatoes and 1/4 teaspoon salt to mushroom mixture; cook 5 minutes. Coarsely crumble bread. Stir bread and pine nuts into vegetable mixture and remove from heat.

With slotted spoon, remove artichokes from cooking liquid and drain upside down on a wire rack placed over a tray.Meanwhile, prepare sauce: In small skillet, heat remaining 1/2 tablespoon oil over medium heat. Add remaining 1/2 cup onion and saute 5 minutes. Stir in reserved tomato liquid, the sugar, and remaining 1/4 teaspoon salt; cook 5 minutes.

In blender, puree mixture until smooth. Set sauce aside.When artichokes are cool enough to handle, open the center cone of leaves and gently pull out soft inner pale-green leaves to reveal the thistle, or choke, on the bottom. With small spoon, scrape, and remove choke from bottom.Spoon filling into each artichoke cavity. To serve, divide sauce among 4 serving plates, tilting plates to spread sauce evenly in center. Stand each stuffed artichoke in sauce and serve.

Good Stuff!!!!