FETA CHEESE STUFFED ARTICHOKES WITH CILANTRO, MINT, AND LEMON
4 medium globe artichokes
Juice and grated zest of 1 lemon
1 cup fresh breadcrumbs
2 cloves garlic, minced
1 tablespoons fresh mint, minced
1 tablespoons fresh cilantro, minced
½ cup grated kasseri cheese
2/3 cup olive oil
Sea salt and freshly ground black pepper to taste
¾ cup Feta cheese, coarsely chopped
2/3 cup white wine
Preheat the oven to 350 degrees. Bring 1 quart water to a simmer.
Combine lemon juice with 2 cups cool water in a mixing bowl. Reserve the zest of the lemon.
Cut off the artichoke stems at the base of the choke. Pull off all the firm outer leaves of artichoke. Dip the artichokes in the acidulated water as you work to prevent discoloration. Slice off the upper 1/3 of each artichoke to reach the choke portion. Cut or pull out the inner leaves and scrape out the hairy inner choke with a grapefruit spoon. Immediately drop the artichokes in the lemon water.
In a small bowl combine the breadcrumbs with the reserved lemon zest, garlic, mint, cilantro and kasseri cheese. Drizzle on 2 tablespoons olive oil and toss well. Season to taste.
Drain the artichokes and arrange them in a deep baking dish. Divide the feta cheese among them, filling the center choke area. Cover each with the breadcrumb topping. Sprinkle each with white wine and the remaining olive oil. Pour the hot water around the artichokes to submerge them half-way. Bake for 50 minutes to 1 hour, or until tender.
Serve hot or at room temperature.