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      Title: Stuffed Artichokes
 Categories: Greek, Stuffed veg
      Yield: 6 Artichokes
 
      6    Artichokes
      1    Batch Greek pilaf
 
  Cook the artichokes, as you normally would, in lots of boiling water
  until tender enough to pull the leaves out easily. Drain and cool
  until it's not too hot to handle them.
  
  Grab hold of the very tip-most leaf-cluster and yank it out. Stick a
  teaspoon into the cavity and scoop out the choke (hairy stuff), being
  careful not to scoop out the heart (tender, smooth stuff below choke.)
  Spread outer leaves and fill with pilaf. Bake, covered, at 350°F
  until heated through (20 minutes.)
  
  Recipe by Moosewood Cookbook
 
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