Stuffing artichokes with seasoned hempseeds and parsley makes for a nutty flavor and a most satisfying dish.
3 tablespoons fresh flatleaf parsley, minced
3 cloves garlic, minced
1/4 cup shelled hempseeds
1 cup dry white wine
1 lemon, quartered
1/4 cup extra virgin olive oil
Trim and remove choke. Combine parsley, garlic, hempseeds, and stuff into artichoke. Stand artichoke in pan, add wine and lemon, cover and bring to boil. Reduce and cook about 35-45 minutes, until the bottom leaves of the artichokes pull easily off. Remove from cooking liquid and transfer to a serving plate. Serve drizzled with oil.
Makes 2 servings