Stuffed Globe Artichokes

Hotel Meal # 2, all microwavable! I never understood the concept of stuffing artichokes- it seemed fruitless to me. What’s the point of going through the trouble of such a fiddley process if you are only going to eat the ends of the leaves. After tonight, I understood. The cheese melts, sticking the stuffing to the leaves that you scrape off along with the flesh of each leaf. Then there is the heart, which obviously manages to contain all of the goodies. It is only a little fiddly, but you can do it all in 15 minutes.  I ate it with a sweet potato and some spinach.

Globe Artichokes Steamed with Lemon Butter and Stuffed with Feta, Diced Tomato, Scallion, and Bread Crumbs.
Serves 1

1 Artichoke
1/2 Lemon
1 Spring Onion
Handful of Feta
1/2 Plum Tomato
1/2 Slice of bread
1 Tbsp Butter

Prepare the artichoke- you know, take all the hairy bits out. Place in a microwavable bowl, fill with 1 1/2 of Water, Stick the butter and juice most of the lemon inside of it. Cover and cook for about 13 minutes.

Meanwhile, dice the tomato and chop up the Spring Onion. Toast the bread and crumble. If you have more than just a microwave at your disposal, toast the bread crumbs under a broiler. Remove the artichoke from the microwave and open all the leaves. Mix the tomato, feta, and spring onions together and press between the leaves, with a good portion of it going in the center. Sprinkle with remaining lemon juice and top with bread crumbs. Stick it back in the microwave for another 3-5 minutes.