MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Baked Artichokes
  Categories: Italian, Vegetables
       Yield: 6 servings
  
       6    Medium Artichokes
       6 tb Finely minced fr rosemary
       1    Dried red chile, minced
       1    Olive oil
       1    Lemon
       6 tb Finely minced fr sage
       1    Salt and pepper to taste
  
   Snap the bottom outer leaves off each artichoke and discard. Put the
   artichokes in water acidulated with a few drops oflemon juice to keep
   them from discoloring. Using a small sharp knife, trim the stems to
   their tender corres and cut the tops off the leaves. Spread the
   leaves and scoop and scrape out the choke and any prickly inner
   leaves with a spoon. To make the filling, mix the herbs, peperoncino
   (red dried pepper), salt, pepper and a little olive oil. Divide the
   mixture evely and pack it in the artichokes. Stand them in a single
   layer in a baking pan filled to 1″ height with equal amounts  of
   water and olive oil. Sprinkle olive oil liberally over the tops. Heat
   the oven to 350 F and bake unti tender, about 45 min. Serve hot, at
   room temperature, or cold.
  
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