Recipe Instructions:
Ingredients
2 lbs. artichokes about 3-4 medium-sized
1 ½ cups breadcrumbs Italian seasoning*
½ cup Parmesan cheese shredded
⅓ cup olive oil
¼ cup parsley finely chopped
2 cloves garlic crushed
½ tsp. lemon zest
½ tsp. salt
½ tsp. black pepper
1 lemon juice
Instructions
Preheat oven to 375 degrees.
Prepare the artichokes: Cut the stem flat so that no more than ½ of an inch remains. Using a serrated knife, trim the other end with the pokey leaves by at least 1 inch. Hold the artichoke with both hands and spread out the leaves to reveal the choke. Pull out all of the feathery pieces with purple-tinted edges. Remove the choke by using a spoon with a relatively sharp edge, being sure to scrape the sides so all of the fuzzy pieces are removed. Trim the pointed end of each of the leaves with scissors so they are flat. Cut the lemon into quarters and brush the cut parts of the artichoke with juice. Repeat this process with the remaining artichokes.
In a medium-sized bowl mix together the breadcrumbs, Parmesan cheese, oil, parsley, garlic, lemon zest, salt, and pepper.
Stuff each artichoke equal amounts of the filling, being sure to pull apart the larger leaves to get some in there.
Place the stuffed artichokes in a large Dutch oven or baking dish and then fill up with water until it reaches the level of the first leaves. Cover with a lid (or a piece of aluminum foil if a dish was used) and bake in the preheated oven for 40-45 minutes, or until the artichoke is tender and the breadcrumbs are golden brown.
Serve immediately with a sprinkle of finely chopped parsley and Parmesan cheese. Enjoy!
