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To clean and prepare the artichokes. Fill a bowl with approximately one quart of cold water, and add the juice of one lemon, plus the squeezed out lemon halves. Peel and trim the stem of the first artichoke. Pull off any tough outer leaves and discard. Using a paring knife trim away any tough parts around the base and stem of the artichoke. With a serrated knife, cut off the top third of the artichoke and discard. Once you have cut of the top third of the artichoke, push the leaves out to expose the fuzzy purple choke. With a small spoon, scrape out the choke to expose the heart at the bottom of the artichoke. Put the prepared artichoke in the bowl of the water and lemon juice to keep it fresh. For the stuffing: Mix together the breadcrumbs, grated cheese, and pine nuts in a bowl. Stir in the ½ cup of parsley, ½ cup of olive oil, garlic, scallions, ¼ teaspoon salt and the reserved lemon zest. Toss with fork until all the crumbs are moistened with olive oil. Remove the cleaned artichokes from the water, and drain them upside down on a kitchen towel. Spread the leaves of an artichoke open and fill the center with stuffing. Continue to work outward, sprinkling and packing the stuffing into the rows of leaves as you separate them. Put the artichokes in a deep pan that will hold 6 snuggly. Fill the pan with water until it covers the artichokes almost halfway; add the wine, 3 tablespoons of olive oil, lemon juice and artichokes stems. Season the liquid with the remaining salt, peperoncino, and parsley; bring to a boil. Cover and simmer for about 30 minutes. You will know that the artichokes are ready when you can pull a leave out easily. Remove from pan, plate and take the remaining juices from the pan and pour it on top of the artichokes.