The Secrets to Mulvaney’s Artichoke Delight

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Chef Devin Goodearle of Mulvaney’s B&L cooks up an artichoke dish with a spicy twist. It will be all about artichokes – from food to artwork, even a Ms. Artichoke winner – at this year’s 55th Annual Artichoke Festival.

Stuffed Artichokes with Hatch Chile and Parmesan Recipe:

3 Medium size globe artichokes
4 Hatch chiles (roasted, peeled, and cut into strips)
1 yellow onion julienned
3 cloves of garlic shaved on mandolin
Fresh oregano to taste
½  cup grated Parmesan cheese
½ cup grated fresh Mozzarella cheese
For salad:
3 cups fresh local arugula
1 fennel bulb
1 fresh lemon
Extra virgin olive oil (some for dressing and some for cooking)
Prepare artichokes by starting with a serrated knife which I have found helps to cut through more fiberous leaves.  Cut off top 1/3 of artichokes exposing the start of fuzzy center.  Also peel off outside layer of leaves.  With a strong metal spoon scoop out all fuzzy bits in heart of artichoke, turning the artichoke as you scoop will help to remove the fuzzies.  Once you have fuzzy part removed submerge artichoke in lemony water to prevent browning as you work on other artichokes. Now cut off stem of artichokes providing artichoke cups with a base to rest on keeping stems to shave into salad.
In a sauté pan on medium heat sauté onion, hatch chile and garlic in olive oil until translucent.  Once cooked, add fresh oregano to taste keeping in mind fresh herbs have more potency than that of their dry cousins.  Season with salt and pepper, set aside to cool.
Take cooled pepper and onion mixture, add all the mozzarella and most of the parmesan cheese reserving a little parmesan cheese to top artichokes before baking.  Fill artichokes with pepper/ onion and cheese mixture. Sprinkle remaining parmesan cheese atop of artichokes and bake on 350 degrees for 25 minutes or until bubbly and golden brown.
For Salad to serve with artichokes:
In a medium size mixing bowls place arugula. With the stems you reserved earlier, peel off outside layer.  Using the peeled artichoke stem, shave very thinly into bowl with arugula.  Now cut fennel bulb in half and using the mandolin again shave the fennel into bowl with arugula and artichokes.  Dress salad with squeeze of lemon and some extra virgin olive oil.  Season with salt to taste.

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