Fresh Artichokes with Scallops Artichokes are easy to eat. Remove a leaf, draw it between your teeth to scrape off the meaty part, then discard the leaf. Continue removing leaves until you see the little center cone of light green leaves. Cut the leaves from the cone, and remove and discard the fuzzy choke to reveal the meaty portion in the center. This is the heart of the artichoke and is the final treat! Try this recipe for even more enjoyment. Share this recipe on Facebook and Twitter. See "Share" links above.

	RECIPE RATING - 1 REVIEWS Taste: 10 Easy to Prepare: 9 Kid Appeal: 8 Overall: 9

Ingredients

Prep Time: 25 Min
Start to Finish: 50 Min
Serves: 8 (1/2 artichoke each)

4 medium Green Giant® Fresh artichokes
1 tablespoon light olive oil or vegetable oil
1 lb bay scallops, cut in half
1 large tomato, chopped (1 cup)
4 medium green onions, chopped (1/4 cup)
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 clove garlic, finely chopped
8 tablespoons mayonnaise

Preparation Directions

1. Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops and discard tops. Snip off points of remaining leaves with scissors. Rinse artichokes with cold water.
2. Place artichokes in Dutch oven; cover with water. Cover and heat to boiling; reduce heat to medium. Cook 20 to 25 minutes or until bottom is tender when pierced with knife. Drain artichokes.
3. Heat oven to 350°F. Cut artichokes in half lengthwise. Using small knife or melon baller, dig out and discard fuzzy choke and inner pointed leaves. Place artichokes in 15x10x1-inch pan. Drizzle with oil.
4. In medium bowl, mix remaining ingredients except mayonnaise. Spoon about 1/2 cup scallop mixture onto each artichoke half; top each with 1 tablespoon mayonnaise. Bake 15 to 20 minutes or until scallops are white. Serve immediately.