Scallop-Stuffed Tuscan Artichokes

• 1 lb bay scallops
• 1 tablespoon prepared pesto (jarred)
• 3 large fresh artichokes
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 3 cloves fresh garlic chopped fine
• 4 large pieces dried tomatoes, oil pack, cut in julienne strips
• 1/3 cup black olives chopped
• 1 small shallot chopped fine
• 1/4 cup dried Italian bread crumbs
• 1/4 cup shredded mozzarella cheese
• 1/2 stick of melted butter (1/4 cup) for the six ramekins

In a Ziploc baggie, place bay scallops and pesto. Shake baggie to evenly distribute the pesto on all the scallops. Set aside. Preheat oven to 350 degrees. Trim 1 inch of the top of each artichoke. Remove some of the tough outer leaves of the artichoke. Cut the end part of stem of the artichoke off and with a knife shave a layer off the stem. Dip artichokes in lemon juice to prevent browning. Bring 5 cups water to boil in large sauce pan over high heat. Add a tablespoon of extra virgin olive oil. Reduce heat to medium and add artichokes. Simmer 30 minutes, add extra water if necessary. Drain and cool enough to handle the artichokes. Cut artichokes in half lengthwise, scoop out insides and remove center of artichoke including purple leaves. In medium saute pan, place garlic, sundried tomatoes, olives, shallots and two tablespoons of extra virgin olive oil. Saute, over medium heat, for a couple minutes. Add scallops and cook stirring for 3-5 minutes. Remove from heat. Add Italian breadcrumbs and mix thoroughly. In a lasagna-size baking pan, place artichokes in pan. Stuff center hole of the artichoke with the scallop mixture. Create a mound with the mixture. Top each artichoke half with shredded mozzarella cheese. Bake in oven for twenty minutes. Drizzle a little extra virgin olive oil over the artichokes during the baking process. Remove from oven and serve with ramekins of melted butter for dipping the artichoke leaves.

I love artichokes. I believe splitting the artichokes lengthwise makes it much easier to clean out the inside and discard the choke section. This recipe has an Italian kick to it with the sun dried tomatoes, Italian breadcrumbs and cheese. Serving the artichoke with melted butter for dipping the leaves makes it simply sinful.