Stuffed Artichokes
  • CourseMain Dishes, Side Dishes
  • CuisineKid-Friendly, Vegetarian
Servings
3people
Cook Time
45minutes
Servings
3people
Cook Time
45minutes
Ingredients
  • 3jumbo artichoke
  • 2 lemon
  • 1.5cups bread crumbsdried
  • 1cup parmesan cheesefreshly grated
  • 1/2cup asiago cheesegrated
  • 1/4cup parsleychopped
  • 2tsp granulated garlic
  • 4tbsp olive oilextra virgin
  • salt and pepperto taste
Instructions
  1. Preheat oven to 425°F. Rinse the artichokes in cold water. Zest the 2 lemons & set aside. Juice the lemons in a large bowl & fill with ice cold water.
  2. Slice off the top 1″ of the artichokes, to just expose the heart. Remove the stem by slicing off completely, creating a flat base so the artichoke can stand upright. Using a spoon, melon baller or grapefruit spoon, scoop out the fuzzy “choke” in the center of the artichoke. Place the cleaned/cored artichoke in the bowl of acidulated water.
  3. Combine bread crumbs, cheeses, parsley, lemon zest, garlic & olive oil in a large bowl & mix well.
  4. Remove the artichokes from the water & place in an oven proof baking dish. Fill each artichoke with equal amounts of stuffing. Pour an inch of water into the bottom of the dish. Cover with foil & place in oven for 45 minutes, until bottom of artichoke is tender.