BAKED ARTICHOKES

6 Medium Artichokes
6 tbls Finely minced fresh rosemary
1 dried red chile, minced
Virgin olive oil
1 Lemon
6 tbls finely minced fresh sage
Salt and pepper to taste
Minced Garlic, about 4 cloves

Snap the bottom outer leaves off each artichoke and discard. Put the artichokes in water acidulated with a few drops oflemon juice to keep them from discoloring. Using a small sharp knife, trim the stems to their tender cores and cut the tops off the leaves. Spread the leaves and scoop and scrape out the choke and any prickly inner leaves with a spoon. To make the filling, mix the herbs, peperoncino (red dried pepper), salt, pepper and a little olive oil, and garlic. Divide the mixture evely and pack it in the artichokes. Stand them in a single layer in a baking pan filled to 1" height with equal amounts of water and olive oil. Sprinkle olive oil liberally over the tops. Heat the oven to 350 F and bake until tender, about 45 min. Serve hot, at room temperature, or cold.

Dipping Sauce:

1/4 cup mayo
Juice of one lemon
8 ounces cream cheese
1 tsp garlic powder

Mix all together until well beaten. Chill, and then dip hot or cold artichokes in sauce.

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