Artichoke Hors D'oeuvres with Fennel and Chick Pea Dip

Source: Ocean Mist

MAKES 12 APPETIZERS
12 medium artichokes 
1 pound fennel bulb, trimmed and thin-sliced 
1/3 cup olive oil 
1/2 cup lemon juice 
1 cup cooked chick peas 
1/2 teaspoon salt 
1/4 teaspoon freshly ground pepper 
1/8 teaspoon cayenne pepper

To prepare artichokes, cut off stems and snap off first few small leaves at the base. Cut off top inch of artichokes. Trim dark green from around heart. Boil, steam or microwave as directed above. Drain. Separate leaves from heart, discarding any purple or thorny center leaves; set aside. Remove fuzzy center from bottom; set heart aside. 

Combine olive oil and lemon juice in a large saucepan or skillet. Add fennel. Cover and simmer until very tender, about 30 minutes. Arrange prepared artichoke hearts on top of fennel. Cover and simmer just long enough to heat through, about 5 to 10 minutes. Add a of tablespoon water, if needed, to keep fennel moist. 

Remove artichokes from pan. Keep warm. In a food processor or blender, puree the cooked fennel, chick peas, salt, pepper and cayenne. 

Fill center of cooked artichokes a few tablespoons of the chick pea puree. Place bottoms on platter and arrange cooked leaves around.