TABLE Magazine publisher, Justin Matase, shares his family recipe for classic stuffed artichokes. Where the literal heart of this vegetable usually gets the lion's share of attention, here its entire earthy flavors lean forward. An ideal Sunday Dinner dish.

Ingredients

• 4 large artichokes

• 2 cups of bread crumbs

• 4 links of chorizo

• 2 eggs

• 1 cup of white wine

• 3 cups of chicken broth

• 8 large garlic cloves

• 1 tbsp salt

• 1 tsp pepper

Instructions

1. Trim the tops off your artichokes with a chef's knife removing the spiny ends or thorns from the petals. Spread open the petals to find the center of the choke. Using a paring knife, cut in a circular fashion around the circumference of the heart to trim the choke from the sides. Using a melon baller, scrape out the brush-like center of the artichoke until you expose the fleshy center of the heart. Rinse artichokes under cold water to remove the remaining choke.

2. In a medium mixing bowl, add uncased chorizo, smashed garlic, bread crumbs, egg wine and salt and pepper and mix until combined. Press the stuffing into the artichoke center and down the sides into the petals.

3. Add artichokes to a dutch oven, add chicken stock about 1.5 inches up the sides of the artichokes, cover and bake at 375 for 45 minutes. Finish for 15 minutes uncovered to crisp the tops.

Recipe and Styling by Justin Matase / Photography by Dave Bryce