DAVID'S ARTICHOKES

I first enjoyed this unusual first course many years ago at the house of some friends in Key West. It was brought by a man I didn't know and served as an hor d'oeuvre out on the patio, with cocktails. It was so good that I aksed to be introduced to the cook and later begged him for the recipe. You can bring a couple of these to your living room and do as my hosts did, serving them with drinks. Or you can be more formal and use these artichokes as a first course at the table.

I've altered David's recipe a little in order to provide simple directions for cooking artichokes in general, either stuffed or plain. In addition to the baby shrimp David used, you could substitute minced sweet Italian sausage, or clams. Or use your imagination, and claim the outcome as your own.

DAVID'S ARTICHOKES

serves 4 as a first course

For the stuffing

2 C fine fresh bread crumbs from a loaf of Italian-style bread (about 4-oz)

1/2 C finely grated parmesan cheese (use a rasp if you have one)

1 1/2 T finely chopped garlic

1/4 C finely chopped fresh flat-leaf parsley

1/2 C baby shrimp (the smallest you can find, shelled, de-veinded, cooked and chopped

1 t finely grated lemon zest

1 t salt

1/4 t black pepper

1/4 C olive oil

4 medium artichokes

1 lemon, halved

4 thin slices provolone cheese (optional)

For cooking artichokes

1 1/2 C water

1/2 C dry white wine

1/4 C olive oil

1/2 C finely chopped onion

1 1/2 t finely chopped garlic

1/2 t salt

1/4 t pepper

Make the stuffing:

1. Preheat oven to 350 degrees.

2. Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutesd. Be careful not to burn. Cool crumbs completely, then toss with paremsan, garlic, parsley, shrimp (or sausage), salt and pepper. Drizzle oil over crumbs and toss to coat evenly.

Trim and stuff artichokes

1. Cut off artichoke stems and discard (try to do this evenly so the artichiokes will stand upright without a tilt). Cut off about 1/2" from the top, exposing leaves, then cut 1/2" off all remaining leaf tips with kitchen shears. (The tips are sharp and unpleasant to handle when eating the artichoke.) Rub cut leaves with lemon half.

2. Separate leaves in the center of the artichoke slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoope out this fuzzy choke with a melon ball cutter, then squeeze some lemon juice into the cavity.

3. Trim remaining artichokes in same manner.

4. Spoon about 2 T stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 t stuffing inside each leaf. Top each artichoke with a slice of provolone (if using).

Cook artichokes

1. Put water, wine, oil, onion, garlic and salt and pepper in a pot and arrange stuffed artichokes in liquid in one layer.

2. Simmer artichokes, covered, until leaves are tender, about 50 minutes. (Test this by pulling off a lower leaf; if it removes easily, the artichoke is done.)

3. Transfer artichokes with tongs to 4 soup plates and spoon cooking liquiid around them.

Note: you can use canned baby shrimp if you like but don't tell anyone I said this. When buying artichokes, select only those with a full, rounded appearance, with the leaves smooth against each other. Avoid artichokes that look "spindly" or where the leaves have separated at the crown. If that's all you can find, better to serve something else.