Everyone knows that before you stuff and roast an artichoke, you have to boil it first. I know this, and have used this accepted technique many times.
However, somewhere deep in the memory banks were vague recollections of a stuffed artichoke appetizer that the chef claimed had been roasted raw. This video shows what happens when a cook’s heart ignores a cook’s brain.
*boil for about 30 minutes in salted water, drain very well, stuff and roast at 375 F. until tender and browned.
Source recipe: https://foodwishes.blogspot.com/