Banana Pudding Crockpot Recipe

Recipe: Crock pot Banana Pudding

Time to Prepare: 20 Min
Time to Cook: 2 Hrs 10 Min
Number of Servings: 10

Ingredients:

2 1/2 cups sugar
6 tablespoons all-purpose flour
Pinch salt
2 (12-ounce) cans evaporated milk
4 egg yolks
1/2 stick butter, cubed
1 teaspoon vanilla extract
1 box vanilla wafers, plus more for garnish, crumbled
5 bananas, sliced
Whipped cream

Directions:

In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 15 minutes.

Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes.

Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 and 1/2 hours.

Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on top.

Banana Bread Recipe Crockpot

Recipe: Crock pot Banana Bread

Time to Prepare: 15 Min
Time to Cook: 1 Hr 5 Min
Number of Servings: 10

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Balsamic Chicken with Spring Vegetables

Recipe: Balsamic Chicken with Spring Vegetables

Time to Prepare: 20 Min
Time to Cook: 6 Hrs
Number of Servings: 6

Ingredients:

6 boneless skinless chicken thighs
1 whole head garlic
2 medium zucchinis
1 medium yellow squash
2 sweet bell peppers (your favorite colors!)
1 medium red onion
1/3 cup balsamic vinegar
2 1/2 tsp. Worcestershire sauce

Directions:

Cut the vegetables into large chunks and place them in a mixing bowl.

Peel the cloves of garlic but leave them whole; add to the vegetables.

Combine the vinegar and worcestershire sauce and pour over vegetables; stir to coat. Place the chicken in the bottom of the crock.

Top with the vegetable mixture. Cook on low for 6 hours. Serve over rice, couscous or potatoes. Serves 4-6.

Baked Ziti Crock Pot Recipe

Recipe: Baked Ziti Crock Pot

Time to Prepare: 20 Min
Time to Cook: 35 Min
Number of Servings: 10

Ingredients:

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Crockpot Baked Sweet Potatoes With Cumin, Chili, and Lime

Recipe: Baked Sweet Potatoes with Cumin, Chili, and Lime in crock pot

Time to Prepare: 10 Min
Time to Cook: 1 Hrs 5 Min
Number of Servings: 4

Ingredients:

4 large sweet potatoes, washed well
1 tsp cumin
1 tsp chili powder
1 tsp kosher salt
2 to 4 limes

Directions:

Scrub the skin of each sweet potato with a vegetable brush under running water. Pat dry. Use a fork to prick the skin of each potato--maybe 6 times.

In a small bowl, combine the dry spices.

Lay out a length of foil big enough to encompass one sweet potato. Put the potato in the middle of the foil, and rub 1/4 of the spice mixture on the potato skin. A bunch will fall off. Wrap the foil all around the sweet potato. Repeat for each of your potatoes.

Put them all into a large crockpot and cover. Cook on high for 6-8 hours. The potatoes are done when a knife inserts easily and the potato flesh is fluffy. Ours cooked for 6.5 hours.

Squeeze lime juice on before eating.

Baked Potatoes in Slow Cooker Recipe

Recipe: Baked Potatoes in Baked Potatoes

Time to Prepare: 10 Min
Time to Cook: 4 Hrs 30 Min
Number of Servings: 4

Ingredients:

4 baking potatoes, well scrubbed
1 tablespoon extra virgin olive oil
kosher salt to taste
4 sheets aluminum foil

Directions:

Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil.

Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.

Baked Potato Soup crockpot Recipe

Recipe: Baked Potato Soup

Time to Prepare: 15 Min
Time to Cook: 25 Min
Number of Servings: 6

Ingredients:

12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Directions:

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Baked Oatmeal Recipe Slow Cooker

Recipe: Baked Oatmeal in Slow Cooker

Time to Prepare: 10 Min
Time to Cook: 40 Min
Number of Servings: 8

Ingredients:

3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.

Bake in preheated oven for 40 minutes.

Baked Brie Crock Pot Recipe

Recipe: Baked Brie Crock Pot

Time to Prepare: 10 Min
Time to Cook: 15 Min
Number of Servings: 4

Ingredients:

1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
1 round or wedge of Brie cheese (do not remove rind)
Raspberry Jam, or other sweet jam
Brown sugar
1/4 cup of maple syrup

Directions:

Preheat oven to 350 degrees F.

On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.

Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top.

Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.

Serve with crackers and apple slices.

Baked Bean Soup Crock Pot Recipe

Recipe: Baked Bean Soup Crock Pot

Time to Prepare: 10 Min
Time to Cook: 20 Min
Number of Servings: 4

Ingredients:

1 tbsp sunflower oil
1 onion
1 carrot
2 celery sticks
2 chopped rashers of rindless smoked back bacon
420g can baked beans
300ml each of vegetable stock and tomato juice
Worcestershire sauce
paprika
mixed herbs

Directions:

Heat 1 tbsp sunflower oil in a large pan. Chop and lightly fry 1 onion, 1 carrot, 2 celery sticks and 2 chopped rashers of rindless smoked back bacon for 10 minutes.

Add a 420g can baked beans with 300ml each of vegetable stock and tomato juice.

Add a splash of Worcestershire sauce and a pinch each of paprika and mixed herbs, then cover and cook gently for 10 minutes or until the vegetables are tender.

Serve hot with crusty rolls or French bread.

Baked Beans With Apples And Jalapeno Recipe

Recipe: Baked Beans with Apples and Jalapeno

Time to Prepare: 15 Min
Time to Cook: 30 Min
Number of Servings: 6

Ingredients:

1 lb Bacon, divided
2 cans White kidney beans, drained and rinsed
1/2 Yellow onion, diced
2 Granny smith apples, cored and diced (no need to peel)
1 Or 2 canned jalapeños, diced
3 cloves Garlic, minced
1 tsp Dry mustard
1/2 tsp Kosher salt
1/4 cup Ketchup
1/3 cup Apple juice
2 tbl Molasses
1 tbl Brown sugar

Directions:

Use a 3-4 quart crockpot. Put 2 pieces of bacon into the bottom of your crockpot. Layer in the

beans, jalapeño, onion, and apples. Sprinkle dry spices on the beans. Add the ketchup, molasses, brown sugar and apple juice. Stir gingerly to combine.

Add 2 more pieces of bacon to the top of the beans. Cover and cook on high for 4 hours, or on low for 6-8. This is finished when the onions and apples are translucent and the flavors have fully melded.

Cook the remaining slices of bacon on the stove top and crumble over the top.

Bacon Wrapped Scallops Slow Cooker Recipe

Recipe: Bacon Wrapped Scallops Slow Cooker

Time to Prepare: 10 Min
Time to Cook: 25 Min
Number of Servings: 6

Ingredients:

12 slices applewood smoked bacon or other thick-cut bacon
12 (U-10 size) sea scallops
2 tablespoons Essence, recipe follows
1/2 teaspoon salt
12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature

Directions:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.

Preheat a grill to medium-high heat.

Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.

When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total.

Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.

Bacon Wrapped Cornish Game Hens CrockPot Recipe

Recipe: Bacon Wrapped Cornish Game Hens Crock Pot

Time to Prepare: 25 Min
Time to Cook: 35 Min
Number of Servings: 8

Ingredients:

2/3 cup seedless raspberry jam
1/2 cup balsamic vinegar
16 slices bacon
4 rock cornish game hens

Directions:

Briskly simmer jam and vinegar in small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup.

About 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools).
Preheat the oven to 450 degrees Cook bacon in batches, over med.

heat until some of the fat is rendered but bacon is still translucent and pliable, 5-7 minutes.
Transfer to paper towels to drain.

Cut and discard back bones from each hen with kitchen shears and then halve each hen length wise.
Pat dry and season with salt and pepper.

Arrange cut sides down, in a large roasting pan.

Wrap 2 slices around each half hen, tucking ends under.

Brush liberally with glaze, reserving the remainder.

Roast in the middle of the oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30-35 minutes

Bacon and Cheese Dip CrockPot Recipe

Recipe: Bacon and Cheese Dip CrockPot

Time to Prepare: 15 Min
Time to Cook: 20 Min
Number of Servings: 8

Ingredients:

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping


Directions:

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon.

Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds.

Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Bacon Cheese Chicken Crock Pot Recipe

Recipe: Bacon Cheese Chicken Crock Pot

Time to Prepare: 15 Min
Time to Cook: 25 Min
Number of Servings: 4

Ingredients:

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

Directions:

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.

Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. baking dish.

In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken.

Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.

Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.

Baby Food Recipes Superfoods Puree

Recipe: Baby Food (Super foods Puree)

Time to Prepare: 10 Min
Time to Cook: 15 Min
Number of Servings: 1 Baby

Ingredients:

1 sweet potato, peeled and cut into ½-inch cubes
2 tsp. olive oil
1 small shallot, or small piece of onion, minced
1?2 cup ground turkey
2 handfuls of baby spinach leaves, washed but not dried

Directions:

Put the sweet potato in a steamer and steam until tender, about 6 minutes. Remove from the steamer and reserve the steaming water.

While the sweet potato is cooking, heat the oil in a large frying pan or wok, add the shallot and turkey, and stir-fry until the turkey is browned and crumbly, 2 to 3 minutes. Add the spinach and sauté until wilted, 2 to 3 minutes.

Add the cooked sweet potato and 4 Tbs. of the steaming water. Cover and simmer gently for about 5 minutes.

Put the contents of the frying pan in a blender and blend to a puree. Thin with a little of the steaming water, if necessary. Cool quickly, then refrigerate. Freeze in individual portions; when needed, thaw overnight in the refrigerator.

To serve, heat the puree in the microwave or a saucepan until piping hot. Let cool slightly and check the temperature before serving.

Baba Ganoush Recipe Slow Cooker

Recipe: Baba Ganoush

Time to Prepare: 15 Min
Time to Cook: 45 Min
Number of Servings: 6

Ingredients:

1 large eggplant
1 can chickpeas, drained (garbanzo beans)
3 cloves garlic
1/4 cup lemon juice
3 tbsp tahini
dash sea salt
1/4 cup olive oil
2 tbsp fresh chopped parsley

Directions:

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.

Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.

In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.

Enjoy with veggies, pita, or anything you like the combination.

Azorean Stew Crock Pot Recipe

Recipe: Azorean Stew Crock Pot

Time to Prepare: 15 Min
Time to Cook: 45 Min
Number of Servings: 6

Ingredients:

2 tablespoons olive oil
1 medium yellow onion, chopped
5 cloves of garlic, chopped
1/2 cup white wine
2 bay leaves
1 teaspoon red pepper flakes
1 pound linguica sausage, cut into large pieces
6 cups water
Salt
1/2 pound collard greens, stems removed and sliced very thin
1 15-ounce can cannellini beans or other white beans
Ground black pepper

Directions:

Rinse the beans out thoroughly and set aside.

Heat the olive oil in a large pot over medium-high heat and saute the onions, stirring occasionally, until they just begin to brown, about 5 minutes. Add the garlic and cook for another minute.

Add the white wine and cook this down by half.

Add the bay leaves, red pepper flakes, sausage and water. Stir well and bring to a simmer. Add salt to taste. Cover, turn the heat to medium-low and simmer gently for 30 minutes.

Uncover the pot and add the beans and collard greens. Cook for another 10 minutes. Serve with ground black pepper.

Avocado Chipotle Soup Recipe

Recipe: Avocado Chipotle Soup

Time to Prepare: 15 Min
Time to Cook: 25 Min
Number of Servings: 6

Ingredients:

1 cup sour cream
1/4 teaspoon ground chipotle chile pepper
2 tablespoon olive oil
1 large onion, chopped (about 1 cup)
1 clove garlic, minced
6 cup Swanson Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
2 tablespoon chopped fresh cilantro leaves
2 tablespoon lime juice
4 avocado, pitted, peeled and cut into cubes (about 5 cups)

Directions:

Stir the sour cream and chile pepper in a small bowl.

Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook for 4 minutes. Add the garlic and cook for 30 seconds. Stir the broth, cilantro, lime juice and avocados in the saucepot. Heat to a boil.

Place 1/2 of the avocado mixture in a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining avocado mixture. Return all of the puréed mixture to the saucepot. Cook over medium heat until the mixture is hot. Divide the soup among 8 serving bowls. Top each with about 1 tablespoon of the sour cream mixture.

Autumn Sausage Casserole Recipe

Recipe: Autumn Sausage Casserole

Time to Prepare: 20 Min
Time to Cook: 25 Min
Number of Servings: 6

Ingredients:

1 pound bulk pork sausage
1 medium apple, peeled and chopped
1 medium onion, chopped
1/2 cup chopped celery
3 cups cooked long grain rice
1/2 cup raisins
1/3 cup minced fresh parsley
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper


Directions:

In a large skillet, cook the sausage, apple, onion and celery over medium heat until meat is no longer pink drain.

Stir in the remaining ingredients.

Transfer to a greased 2-qt. baking dish.

Cover and bake at 350° for 25-30 minutes or until heated through.

Asian Shredded Beef Recipe

Recipe: Asian Shredded Beef

Time to Prepare: 15 Min
Time to Cook: 8 Hrs
Number of Servings: 6

Ingredients:

4 lbs boneless beef roast or 4 lbs pork roast
1/2 cup gluten-free soy sauce
1/2 cup gluten-free hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese five spice powder
2 teaspoons garlic powder (or 6 cloves, minced)


Directions:

Use a 5 quart slow cooker. Trim any visible fat from the meat, and plop it into your stoneware. My meat was fresh, but it's okay if your meat is still frozen.

Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.

Pour in the soy and hoisin sauces.

Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork. You may need to take the meat out and cut in chunks after 8 hours, then turn to high for an hour or so to get it to shred nicely (I did this).

Serve over white or brown basmati rice, or over shredded cabbage.

Asian Turkey Breast Recipe

Recipe: Asian Turkey Breast

Time to Prepare: 20 Min
Time to Cook: 1 Hour
Number of Servings: 4

Ingredients:

3/4 lb. turkey breast, cut into small 1/2 inch cubes
2 medium cucumbers
2 green onions
1/2 t grated fresh ginger
5 T peanut oil, separated
1 T soy sauce mixed with 1 T cornstarch
1 garlic clove, chopped fine
1/4 to 1/2 t pepper flakes
Sesame seeds, toasted, for garnish

Directions:

Prepare the vegetables. For the cucumbers peel and cut in half lengthwise. Scoop out the seeds and slice. For the green onions, slice on the diagonal both the green and white part.

Preheat a large skillet with the 4 tablespoons of peanut oil. Toss the pork and cucumbers with the 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Add the pork and cucumber mixture to the hot pan and stir with a wooden spoon. Stir fry for about a minute. Transfer pork and cucumbers to a bowl, and give the pan a quick wipe with a paper towel.

In a small mixing bowl, whisk the soy sauce, toasted dark sesame oil, red wine vinegar, sugar, salt, cornstarch and water together until well blended.

Place the pan back on the burner, and add in the remaining peanut oil to the large skillet. Heat the pan over medium high heat until a drop of water sizzles on the bottom of the pan. Add in the green onions and ginger. Stir fry for about a minute.

Add in the pork and cucumber and continue to cook until the pork tenderloin is cooked all the way through.

Pour in the reserved sauce mixture, and continue to cook for a minute, stirring constantly to coat the pork and vegetables.

Remove from heat, transfer to serving dish and serve immediately.

Stuffed Artichokes Recipe

Recipe: Stuffed Artichokes

Time to Prepare: 20 Min
Time to Cook: 1 Hour
Number of Servings: 4

Ingredients:

2 lemons
4 medium artichokes
4 cloves garlic, smashed
1/2 bunch mint, picked and cut into a chiffonade
1/2 bunch Italian parsley, leaves picked and finely chopped
1 cup grated Parmesan
1 cup bread crumbs
1/2 teaspoon crushed red pepper
1/2 cup pine nuts, toasted, optional
3 anchovy fillets, minced, optional
Extra-virgin olive oil
Kosher salt
2 cups white wine

Directions:

Squeeze 1 lemon into a large bowl filled with water and place the lemon halves in the water.

Cut off the pointy tops of the artichokes. Remove and reserve the stem of the artichoke. Peel off the tough green outer leaves and discard.

Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy "choke" in the center of the artichokes. When clean reserve them in the lemon water. Remove the tough outer skin on the stems and reserve them in the lemon water as well.

In a small bowl combine the garlic, herbs, Parmesan, bread crumbs, crushed red pepper, pine nuts and anchovies, if using. Finely chop the reserved artichoke stems and add them to the bowl. Zest and juice the remaining lemon and add that to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.

Stuff the artichokes with the paste.

Place the artichokes standing up in a saucepan large enough to accommodate them. Add the wine to the saucepan and enough lemon water to come 3/4 up the sides of the artichokes. Add the lemon halves to the pan also. Drizzle generously with olive oil and season with salt.

Cover the saucepan and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes or until the base of the artichokes are tender when poked with a fork.

Serve hot or room temperature drizzled with generous amount of olive oil.