BROCCOLI-STUFFED ARTICHOKES

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3 T. olive oil, divided 2 large shallots, finely diced 24-oz. bag broccoli florets, thawed, halved 2 garlic cloves, crushed ½ cup white wine, divided 1½ t. salt ½ cup panko crumbs, divided Zest and juice of 1 lemon ½ t. dried basil 2 eggs, beaten 16 artichoke bottoms, (from 2 [14-oz.] bags frozen artichoke bottoms, thawed, or 4 [15-oz.] cans artichoke bottoms) Heat 1 tablespoon of olive oil in a sauté pan over medium-low heat. Add shallots and sauté for 3 minutes. Add broccoli and garlic. Pour in ¼ cup white wine and season with salt. Cook until broccoli is tender but still bright green, about 15 minutes. Stir in ¼ cup panko, lemon zest and basil. Remove from heat. Stir in eggs.

Stuff broccoli mixture into the cavity of each artichoke bottom. Place into a 9x13-inch baking pan. Sprinkle with remaining panko crumbs.

Pour lemon juice, remaining 2 tablespoons olive oil and remaining ¼ cup white wine into the bottom of the pan. Bake, uncovered, for 25 minutes. To brown the panko crumbs, broil for 1-2 minutes. Serve warm. Yields 16 artichokes.

Last modified on Thursday, November 21, 2013 - 06:00

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