4 artichokes steamed --
For The
Filling:1 1/2 lbspotatoesun-peeled - cubed & boiled for 12
minutes- until tender
2 Tbsp olive oil, 6 cloves
garlic minced, 1/4 cup dry sherry, 1/2 cup basilminced , 3/4 cups moked
mozzarella shredded - or regular, 1/2 tspsalt 1/2 tsp black pepper, 1
TbspParmesan cheese shredded
Place warm boiled potatoes in a
large mixing bowl and lightly smash with fork
or potato masher.Heat oil
in a non-stick sauté pan, add garlic and sauté slowly
until browned.
Remove the pan from heat and add the sherry. Deglaze by removing
any
bits that have accumulated at the bottom of the pan. Add
garlic-sherry
mixture to the potatoes and fold in the remaining
ingredients, except Parmesan.
To clean the artichoke: open up artichoke
by spreading out leaves, exposing the
center. Remove the fine silken
layer over the artichoke bottom. Rinse to remove
any stray silken
spines. Stuff each artichoke with filling, dividing evenly among the four
artichokes.
Sprinkle Parmesan over the artichokes and place in a baking
dish. Bake in a 375
degree oven for 20 minutes until heated through and
browned on top.