Name: Stuffed Artichokes Provencal
Yield: serves 2
Ingredients: 2 large artichokes; 1 lemon; for the stuffing; 3 Tbsp olive oil; 1 Tbsp butter; 2 cloves garlic, minced; 1/4 red onion, minced (about 1/2 cup); 1 stalk celery, minced; 1/4 cup sun dried tomatoes, finely chopped (packed in oil, or, if dried, reconstituted with a little boiling water); 1 cup bread crumbs; 1/2 tsp salt; 1/2 tsp freshly cracked black pepper; 1 tsp herbes de Provence* (recipe below); 1/2 cup finely grated Parmesan cheese; zest of 1 lemon; 1/4 cup finely minced fresh parsley; for garnish; parsley; lemon wedges; herbes de Provence; 1 tsp dried savory; 1 tsp dried tarragon; 1 tsp dried oregano; 1 tsp dried marjoram; 1 tsp dried rosemary; 1 tsp dried thyme; 1/2 tsp lavender buds