Instructions: TO PREPARE:
For the stuffing, mix all ingredients including 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Spoon about 1/3 cup of this filling into the cavity of each artichoke.

TO COOK AND SERVE:
Arrange artichokes upright in a single layer in a nonreactive Dutch oven or large, deep skillet. Drizzle each artichoke with 1 tablespoon olive oil. Add remaining ingredients, along with enough water to come 1 1/2 inches up the sides of the artichokes.

Bring to simmer; cover and simmer until a small knife inserted into each stuffed artichoke easily pierces the bottom of the artichoke, 30 to 40 minutes.

Carefully remove artichokes with a slotted spoon and let them drain on paper towels. (Can be covered and set aside at room temperature up to 4 hours.)

Serve warm or at room temperature.

NOTES:
As you trim the artichokes, rub all cut surfaces with lemon juice to prevent them from discoloring. To remove the choke or fuzzy core protected by the artichoke leaves, place the trimmed artichoke, bottom side up, on a work surface. Gently pound the artichoke bottom so that the artichoke leaves spread apart exposing the center of the artichoke. Then, use a small spoon to scrape out the fuzzy choke, thus forming a small cavity in the center of the artichoke.

Beverage:
Freshly squeezed orange juice or Mimosas Freshly brewed coffee

Main Dish

Whole Wheat Spinach and Cheese Loaf

WHOLE-WHEAT CRUST
1 0.6-ounce cake yeast
1 teaspoon sugar
3/4 cup warm milk
1-1/2 cups all-purpose flour
1 cup whole-wheat flour
1/3 cup cracked wheat (bulgur)

1 tablespoon sugar, extra
1/2 teaspoon salt
1 tablespoon oil
SPINACH FILLING
6 spinach leaves
1 onion, sliced
1 clove garlic, crushed
1 tablespoon oil
8 ounces mushrooms, sliced
1 small red bell pepper, chopped
CHEESE FILLING
3/4 cup ricotta cheese
1/3 cup grated Parmesan cheese
2 egg yolks
1 teaspoon lemon juice
6 black olives, halved

Whole-Wheat Crust: Cream yeast with sugar, stir in milk, let stand covered in warm place 10 minutes or until foamy. Sift flours into large bowl, add wheat, extra tablespoon sugar, and salt. Make well in center, add yeast mixture and oil, mix to a firm dough. Turn onto lightly floured surface, knead 5 minutes or until smooth and elastic. Put into greased bowl, cover, let stand in warm place 30 minutes or until doubled in bulk. Punch dough down, turn onto lightly floured surface, knead until smooth, roll out dough to a rectangle measuring 15" by 11". Lift into greased 10" by 6" by 2" baking dish to cover bottom and sides; trim edges, reserve scraps of dough. Spread Spinach Filling over dough, then Cheese Filling over spinach. Roll out scraps of dough to a rectangle. Cut into strips 1/2" wide, place over Cheese Filling in a lattice pattern. Place olives between lattice strips, brush dough with a little oil. Bake in 425 degrees oven 35 minutes or until crust is golden brown; let stand 10 minutes before cutting.

Spinach Filling: Heat oil in pan, add onion and garlic, cook a few minutes, add spinach and mushrooms, cook stirring, until spinach has just wilted. Place in strainer, press with spoon to extract as much liquid as possible; stir in red pepper.

Cheese Filling: Puree ricotta and Parmesan cheeses, egg yolks, and lemon juice with electric mixer, blender, or processor until smooth.

Preparation Time:1:00

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