STUFFED ARTICHOKES

• 4 artichokes, steamed, and chokes scraped out 4 tablespoons butter

• 8 shallots, diced

• 2 Japanese Eggplants, unpeeled and grated

• 1/2 red bell pepper, finely diced

• 1-teaspoon basil 4 drops Tabasco

• 1/2 teaspoon Worcestershire sauce

• 1-teaspoon salt

• 1/2 cup sunflower seeds

• 1 teaspoon dry mustard

• 3/4 cup Hollandaise sauce

• Parmesan cheese

****The artichokes can be stuffed whole or cut lengthwise and stuffed for a lighter meal****

Sauté all ingredients together except the artichokes, Hollandaise and cheese. Cook until shallots and eggplants are tender. Fill, either halved or whole, artichokes with the mixture. Pour 3 tablespoons Hollandaise sauce over the top of each artichoke, sprinkle with Parmesan cheese. Bake in a 375 oven, just until cheese is bubbly.

HINT: We found it easier to have the cleaned and steamed artichokes rest upside down on a glass that fits the inside of the choke. This spreads the leaves far enough apart to make a small bowl once the glass is removed. The artichoke is now ready for stuffing.