Baked Artichokes Stuffed with Stewed Fennel, Tomatoes and Egg Yolk

  • Recipe courtesy of Cory Vitiello
  • Show: Pop Up Gourmet
  • Episode: Pop Up Gourmet
Total Time:
1 hr 25 min
Prep:
25 min
Inactive Prep:
--
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

STEWED FENNEL AND TOMATOES:
  • 3 cups diced tomatoes
  • 1/2 cup chopped onions
  • 1/2 cup sliced red bell pepper
  • 1/2 cup sliced yellow bell pepper
  • 2 tablespoons dry white wine
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh oregano
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, crushed
  • 1 fennel bulb, sliced
    ARTICHOKES:
    • 1/4 cup lemon juice
    • 3 tablespoons kosher salt
    • 6 large artichokes, peeled down to the hearts and chokes scooped out
    • 6 egg yolks
    • Parmesan, shaved
    • Fresh basil leaves, for garnish
    • Olive oil, for drizzling

    Directions

    For the stewed fennel and tomatoes: Preheat the oven to 350 degrees F. Combine the tomatoes, onions, red and yellow bell peppers, white wine, basil, oil, oregano, salt, black pepper, garlic and fennel in a shallow baking dish and stir gently. Bake until the fennel is tender and the liquid has reduced by almost half, 45 minutes.