WINE STEAMED ARTICHOKES WITH FETA AND PANKO

​Serves: 4
 
4 globe artichokes, destemmed, trimmed, washed and drained
2 small cloves garlic, smashed
2 cups dry white wine plus 3 tablespoons
4 tablespoons panko crumbs
6 tablespoons crumbled feta cheese, softened in the microwave
1 tablespoon parsley, shredded
4 tablespoons butter
Salt & pepper
 

1. Place a large pot, preferably one with an interior colander, on the stovetop.  Pour 2 cups of wine into it.
2. Add the garlic, under the colander if you have it.
3. Place the 4 artichokes snuggly together bottoms down.
4. Turn the heat to medium and bring to a low simmer.  Cook for approximately 30 to 40 minutes, depending on the size of the artichokes. 
5. Occasionally check the liquid volume, adding a bit of water if necessary.
6. When the heart can be easily pierced with a skewer or long fork tine, remove them to a baking dish, still snuggly fitted and bottoms down.
7. Pre heat oven to 250º.
8. In a small bowl, mix the panko, feta, parsley and 1 to 2 tablespoons of the reserved wine.
9. Divide the panko mixture into 4 parts.  With a tablespoon, fill the leaves of each artichoke with the mixture.
10. Place the baking dish into the oven and bake for no more than 15 minutes.  You only want the cheese to melt.
11. Melt the remaining butter in small ramekins or dipping cups.  Add the remaining wine, season with salt and pepper.
12. Serve the artichokes with the sauce.