Stuffed Artichokes

4 large artichokes

Prepare the artichokes by removing the thorns (with scissors).  Boil in salted water for 30-40 minutes.  Cool. Cut them in half with serrated knife remove the choke.

 Stuffing:

1 tablespoon fresh thyme, minced

1 tablespoon orange zest

1 onion, diced

2 tablespoons butter or olive oil

1 clove garlic, minced

½ cup currants and/or pine nuts

1 ½  cups fresh croutons  

1 tomato, concasée 

Preheat the oven to 350ºF.

Sauté the onion in butter until soft.

Add garlic, thyme, orange zest, currants, and tomato. Toss in the bread and season with salt and pepper.

Place the artichoke halves in an ovenproof dish. Stuff and bake at 350ºF for 20 minutes.

Serve hot or at room temperature.