Olive Garden Baked Stuffed Artichoke with Foccacia

Ingredients

& STOCK
2 ea Fresh Artichokes
1 ea Lemon
1 ea small Onion, rough chopped
2 qt Water
1 qt White Wine
1 ea Bay Leaf
4 ea Peppercorn, black
STUFFING
1/4 cup(s) Butter, whole salted
1 cup(s) Onion, yellow diced 1/4"
1 tsp Basil, fresh chopped
1/2 cup(s) Tomato, plum diced
2 Tbsp Parmesan, grated
1 1/4 cup(s) Foccacia, small diced
1/2 cup(s) White Wine
2 tsp Parsley, Italian chopped
1/4 tsp Salt
1/4 tsp Chopped fresh garlic
Black pepper, ground
TOPPING
3 Tbsp Fontina cheese, shredded
1 Tbsp Parmesan cheese, grated

Instructions

ARTICHOKES & STOCK
Place all stock ingredients (except artichokes) in a stock pot.
Bring stock to boil; add artichokes.
Simmer until artichokes are tender.
Remove pot from heat and allow artichokes to cool in stock.
STUFFING:
In a medium saucepan, melt the butter and saute the onions and garlic.
Add remaining ingredients and let cool.
Cut cooled artichokes in half the long way exposing inner leaves.
With a teaspoon, carefully scoop out the center prickly leaves leaving the choke
(heart) intact. Place the stuffing in the hollowed out artichoke.
Top with cheeses and roast in the oven at 350 degrees or until the center is hot
(around 20 minutes).