4 Ocean Mist Large Artichokes, prepared and cooked
(See Video: How to Cook Artichokes for a variety of cooking methods)
1 1/2 pounds of Potatoes, cut into 1/2-inch cubes
2 tablespoons of olive oil
6 garlic cloves, minced
1/4 cup dry sherry
3/4 cup (3 ounces) part-skim mozzarella cheese, shredded
1/2 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon parmesan cheese, shredded
fresh parsley springs (optional)
Drain and cool Artichokes; gently spread petals and remove fuzzy thistle with a spoon.
Preheat oven to 375°. Place Potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat. Simmer 12 minutes or until tender; drain. Mash coarsely with a potato masher. Set aside.
Heat oil in a nonstick skillet over medium-high heat; add garlic and sauté 2 minutes or until golden. Remove from heat; add sherry, scraping skillet to loosen browned bits.
Add sherry mixture, mozzarella, basil, salt and pepper to Potatoes. Stuff about 1 cup Potato mixture into each Artichoke. Sprinkle with parmesan. Place stuffed Artichokes in an 8-inch square baking dish coated with cooking spray. Bake in preheated 375° oven until nicely browned and Artichokes are tender and stuffing is hot throughout. Garnish with parsley, if desired.