ARTICHOKES WITH GARLIC, LEMON, CHARD & TOMATOES

Artichokes become supple in a slow cooker. Here, they are paired with a filling of chard, garlic, tomatoes, and onion, plus creamy feta. Crunchy, garlicky bread crumbs— quickly toasted on the stove top—are strewn over the stuffing just before serving.

1 lemon, halved

4 globe artichokes

3 tablespoons olive oil

½ yellow onion, finely chopped

1 small bunch Swiss chard, stems removed and finely  chopped and leaves thinly sliced crosswise

1½ teaspoons minced fresh rosemary

4 cloves garlic, sliced

3 tomatoes, halved, seeded, and diced

3 oz (90 g) feta cheese, crumbled

Kosher salt and freshly ground pepper

½ cup (120 ml) dry white wine ½ cup (120 ml) chicken stock   1 teaspoon white wine vinegar

FOR THE BREAD CRUMBS

3 cloves garlic

3 thick slices coarse country bread, crusts removed and   torn into large pieces

Kosher salt

Freshly ground pepper

2 tablespoons olive oil

2 tablespoons chopped fresh flat-leaf parsley

SERVES  4

Fill a large bowl three-fourths full of cold water, squeeze in the lemon juice, and add the spent lemon halves. Working with 1 artichoke at a time, using a sharp knife, cut off the top one-third of the artichoke. Pull off and discard the tough outer leaves. Using scissors, snip off any prickly leaf tips that remain. Using the knife, trim any remnants of the tough leaves from the base of the artichoke,

then remove the tough outer layer of the stem. Halve the artichoke lengthwise. Scoop out the hairy choke with a spoon. Drop the artichoke halves into the

lemon water to prevent browning. Repeat with the remaining artichokes.

In a large, heavy frying pan over medium heat, warm the oil. Add the onion, chard stems, and rosemary and cook, stirring often, until the vegetables start to soften, about 6 minutes. Add the garlic and chard leaves and cook, stirring occasionally, until the leaves are wilted, about 5 minutes. Remove from the heat and stir in the tomatoes, cheese, ½ teaspoon salt, and several grinds of pepper.

Retrieve the artichoke halves from the lemon water (reserve the water) and place, cut side up, on a work surface. Mound the filling high in the center of each half, packing it firmly. Place the artichokes, stuffing side up, in a slow cooker. Drizzle the wine, stock, vinegar, and about 1 cup (240 ml) of the lemon     water around the edges to reach to just below the cut surface of the artichokes. Cover and cook on the low setting for 5–6 hours. The artichokes are ready when the bases are tender when pierced with a knife tip.

Before serving, make the bread crumbs: Turn on a food processor, drop the garlic cloves through the feed tube, and process until finely chopped, about 10 seconds. Add the bread, ¼ teaspoon salt, and several grinds of pepper and process until   coarse crumbs form. Drizzle in the oil and process until well mixed. Transfer the  mixture to a large frying pan over medium heat and cook, stirring, until golden,   2–3 minutes. Remove from the heat, add the parsley, and toss to mix.

Using a slotted spoon, carefully lift the artichoke halves from the cooking liquid and place on a serving platter. Discard the cooking liquid. Scatter the bread crumbs over the artichokes and serve.