Gratin of Young Artichokes and Olives

3 T lemon juice (1 lemon)
12 - small artichokes or 6 medium artichokes
1 C soft plain white bread crumbs
4 T olive oil
3 - medium onions, thinly sliced
2 - large cloves garlic, minced
1/4 C niçoise black olives, pitted and chopped
1/4 C fresh parsley, finely chopped
0 - salt and pepper to taste
1/3 C concentrated vegetable stock

Preheat the oven to 350° F. Fill a medium bowl with water and add the lemon juice. Set aside. With a sharp, serrated knife, cut about 1/2 inch off the top of each artichoke, remove dark outer leaves and inner choke. Quarter artichoke hearts and drop into lemon water to prevent browning.

Spread the bread crumbs in a single layer on a light-colored baking sheet. Toast in the oven until lightly browned, stirring once or twice, 3-5 minutes. Remove, and raise oven temperature to 425° F.

In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the onions and garlic and cook, stirring constantly, 5 minutes. Add the toasted bread crumbs and stir well to combine. Remove from the heat and add olives, parsley, salt, and pepper, stirring well to combine.

Brush a shallow 12x8 inch baking dish with the remaining oil. Drain the artichokes and pat dry. Arrange one-third of the onion mixture in the prepared dish. Spread half the drained artichokes over the onion mixture. Repeat, ending with the remaining third of the onion mixture. Pour the broth carefully around the edges of the dish. Season with salt and pepper, then drizzle with olive oil.

Cover the baking dish tightly with foil and bake for 20 minutes. Reduce the oven temperature to 350° F. Cook until the artichokes are almost cooked through and tender, 10-15 minutes. Uncover the dish and bake for 10 more minutes, or until the artichokes are tender when pierced with a knife and the top is browned. Add more broth if the mixture is too dry. Let cool slightly and serve.

From Mediterranean Vegan Kitchen