This rustic stuffing pairs nicely with the earthy artichokes. Toasting the bread crumbs adds a deeper flavor to the stuffing, and the addition of fresh herbs and prosciutto livens up even early spring tomatoes. Include these in a light meal of homemade soup and bread, or serve them as an elegant opener to a dinner.

ARTICHOKES
4 medium artichokes
1 lemon, halved

STUFFING
1/4 cup unsalted butter, cut up
3 medium shallots, minced
1 garlic clove, minced
1/3 cup chopped prosciutto (1 1/2 oz.)*
2 medium plum tomatoes, chopped
2 cups coarse fresh bread crumbs
2 teaspoons chopped fresh thyme
1/2 cup white wine or orange juice

SAUCE
2 tablespoons olive oil
2 medium garlic cloves, minced
6 medium plum tomatoes, finely chopped (about 2 cups)
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup orange juice

1. Heat oven to 375°F. Trim outside and remove inner chokes of artichokes. Rub cut surfaces with lemon halves.

2. Melt butter in large skillet over medium heat. Add shallots and 1 minced garlic clove; cook 1 minute, stirring constantly. Add prosciutto; cook 1 minute. Add 2 chopped tomatoes. Increase heat to medium-high; cook 2 to 3 minutes or until tomatoes begin to soften. Stir in bread crumbs and thyme; cook 2 to 4 minutes or until bread crumbs are lightly browned, stirring frequently.

3. Fill cavities and outside leaves of artichokes with stuffing. Place in 13x9-inch glass baking dish; pour wine around artichokes. Cover with buttered parchment or waxed paper, then aluminum foil. Bake 50 to 60 minutes or until tender.

4. Meanwhile, heat oil in another large skillet over medium-high heat until hot. Add 2 minced garlic cloves; cook 20 to 30 seconds or until fragrant. Add 6 chopped tomatoes, salt and pepper; cook 2 to 4 minutes or until tomatoes begin to soften. Add orange juice. Bring to a boil; cook 2 to 4 minutes or until slightly thickened. (For a smooth sauce, run sauce through food mill.) Place artichokes on individual plates; drizzle sauce around artichokes.

TIP *Prosciutto is an Italian-style, salt-cured, unsmoked ham.

4 servings

PER SERVING: 345 calories, 21 g total fat (9 g saturated fat), 9.5 g protein, 34 g carbohydrate, 35 mg cholesterol, 465 mg sodium, 8.5 g fiber