Stuffed Artichokes (Carciofi Ripieni)

Ingredients

• 4 jumbo artichokes cut in half, chokes removed
• 1 large baking potato cut into 1/4-inch dice
• 0.5 cup bread crumbs fresh
• 5 cloves garlic thinly sliced
• 8  juice of lemon juiced
• 4 tablespoons olive oil extra-virgin
• 1 bunch parsley italian coarsely chopped
• 0.3 pound genoa salami cut into 1/8-inch dice
• 8 servings salt and pepper to taste
• 2  scallions thinly sliced
• 0.5 bunch plus 1 bunch thyme 
• 4 quarts water 
• 1 cup white wine 
• 2 cups white wine 
• 2 pounds favas peeled
• 2 pounds favas peeled

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. In a large saucepan, combine 4 quarts of water, the lemon juice, white wine, garlic, and 1/2 bunch thyme and bring to a boil.
2. Add the artichokes and blanch in the acidulated water for 20 minutes, until tender.
3. Drain, cool and set aside.
4. Preheat the oven to 375 degrees F.
5. In a 12 to 14-inch saute pan, heat the oil until almost smoking.
6. Add the potatoes and cook until soft and light golden brown, about 10 minutes.
7. Add the fava beans and scallions and cook for 4 to 5 minutes.
8. Remove from heat and add the bread crumbs, salami and parsley, and mix well to combine.
9. Season each artichoke with salt and pepper and stuff each with the potato mixture.
10. Place the artichokes in a shallow baking dish, add the wine and remaining 1 bunch thyme and cook for 30 minutes.
11. Remove and serve immediately.