6 cups Chicken Stock (see page 228)
8 fresh artichoke hearts (see page 14 for cleaning instructions)
1/2 recipe Vegetarian Stuffing (see page 214)
1 cup Tomato Sauce (see page 225)
Stuffed Atichoke Hearts
Carciofi Ripieni Al Forno
Bring the chicken stock and artichoke hearts to a boil in a medium saucepan. Reduce the heat and simmer for 5-6 minutes, until a knifr inserts easily. Drain the artichokes, reserving the chicken stock separately, and cool. Return the chicken stock to high heat and boil until reduced to 1/2 cup. This will take 25-30 minutes.
Preheat the oven to 350 F. Place the artichoke hearts into a 9 x 13 inch baking dish and mound each on with the stuffing. Pour the tomato sauce and the 1/2 cup of reduced chicken stock around the stuffed artichoke hearts in the dish and bake in the oven for 20 minutes.
To serve, place a stuffed artichoke heart on a serving dish and spoon the sauce around it.