1/4 cup extra-virgin olive oil

1/2 cup water

4 cloves garlic, minced

2 tablespoons coarsely chopped fresh flat-leaf (Italian) parsley

2 tablespoons coarsely chopped fresh basil

4 large artichokes, trimmed and halved lengthwise

For Filling:

1/2 cup small green French lentils

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

10 oz ground chicken breast meat

1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley

1/2 cup tomato-basil sauce

lemon wedges, optional

1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley, optional

Uncooked Tomato Sauce 

 

Place the olive oil and water in a frying pan just large enough to hold the 8 artichoke halves. Scatter the garlic and herbs in the pan and arrange the artichoke halves, cut sides down, in a circular pattern with the stems facing toward the center of the pan. Season to taste with salt and pepper. Place over medium-high heat, bring to a simmer, cover and cook until almost tender, about 10 minutes. Remove from the heat and set aside. FOR FILLING: In a saucepan, bring a generous amount of lightly salted water to a boil. Add the lentils and reduce the heat so that the water simmers. Cook, uncovered, until the lentils are just tender but still hold their shape, 20-25 minutes. Drain and refresh them under cold running water to halt the cooking. Drain again and set aside. In a frying pan over low heat, warm the olive oil. Add the garlic and cook gently, stirring frequently, until the garlic turns opaque, 3-4 seconds. Add the ground chicken, raise the heat to medium and saute, stirring and breaking up the chicken with a wooden spoon so that it cooks evenly, until cooked through and no trace of pink remains, about 10 minutes. Remove from the heat and add the drained lentils, parsley and salt and pepper to taste. Pour in the tomato-basil sauce and toss gently to mix well. Preheat an oven to 375 degrees F. Place the braised artichokes, hollow sides up, in a baking dish in which they fit in a single layer. Divide the filling mixture evenly among the halves, mounding it high for an attractive presentation. Bake until heated through, about 10 minutes. Remove from the oven and serve the artichokes hot, cold or at room temperature, arranged on a platter or divided among individual plates. Garnish with lemon wedges and parsley, if desired.