Artichokes are ideal for stuffing

Not too long ago we featured baby artichokes. Now we’re going for the big guys. Ideal for stuffing, serve them whole for an entree or halved for a side dish. A reminder: In preparing artichokes, always use non-reactive utensils (no aluminum) to avoid discoloration.

When filling, cut off stems. (You may peel them and cook them along with the globes.) Cut off the top third of the artichokes. Trim tips on remaining petals. Rinse in cold water and place them in cold water with lemon juice or vinegar.

For today’s stuffings, artichokes are simmered, stuffed and then baked. (Sometimes they are stuffed then simmered.)

Place artichokes stem-side down in a pot along with 3 inches of water, a sliced lemon and, if you like, two cloves garlic. Bring to a boil, cover and simmer 30 to 45 minutes or until a petal can be pulled out easily.

Place artichokes stem-side up on a rack or plate. When cool enough, press thumbs into center to open petals. With spoon, remove and discard fuzzy choke and purple-tipped leaves in center.

Now they’re ready to stuff. Choose a baking pan that will hold them snugly.

Italian parsley and fresh fennel fill the first stuffing with flavor. The second is more labor-intense but is a perfect main dish. Except for the risotto, everything can be done ahead. And for a large group, the recipe can be doubled.

Fennel-Stuffed Artichokes

4 medium or large Ocean Mist artichokes

3 thick slices Italian bread

1 bulb fennel, sliced thin (reserve tops)

2 cloves garlic, minced

1 1/2 cups chopped Italian parsley

1/4 cup olive oil

1/2 teaspoon salt

1/4 teaspoon ground pepper

Prepare artichokes as above. Drain well. Stand artichokes in oiled baking dish.

Tear bread in chunks into running blender or food processor. Process to coarse crumbs (about 2 1/2 cups). In skillet over medium-high heat, cook garlic in oil just until translucent.

Add fennel; cook, stirring occasionally, just until tender, about 5 minutes. Add crumbs, parsley, salt and pepper.

Lightly pack 1/4 of mixture into center and between leaves of each cooked artichoke. Bake in 350 F preheated oven until lightly browned on top, 25 to 30 minutes. Garnish with fennel tops.

Artichokes With Lemon Spinach Risotto

4 medium or large artichokes

2 tablespoons olive oil

1 small onion, chopped

3/4 cup Arborio or Carnaroli rice

1/3 cup white wine

3 cups chicken broth

Zest and juice of 1 lemon

1/2 teaspoon salt

1/2 (10-ounce) bag Ocean Farms spinach; rinsed, drained and chopped

3/4 cup grated Parmesan cheese, divided

Olive oil

Prepare artichokes as above. Drain well. Stand artichokes in baking pan. Heat oil in large pot over medium-high heat. Add onion and rice and cook, stirring frequently until onion is tender and rice is completely coated with oil, about 5 minutes. Reduce heat to medium, add wine and cook and stir.

Meanwhile, in another saucepan, heat broth to simmer. Add 1 cup simmering broth to rice and cook, stirring, until broth is absorbed.

Repeat, 1 cup at a time, until all broth is absorbed and rice is tender and creamy, about 15 minutes. Add lemon zest and juice, salt, pepper and spinach and 1/2 cup Parmesan, cook and stir until spinach is just tender, 3 to 5 minutes.

Using 1/4 of risotto mix, fill center cavity and between outer leaves of artichokes. Drizzle with olive oil and sprinkle on remaining Parmesan. Bake in preheated 425 F oven until tops are lightly browned, about 10 minutes. Serves 4.