Serve stuffed artichokes as an appetizer, afternoon snack, or side dish with a meat or pasta at dinnertime.
CourseAppetizers, Side Dishes
1 1/2cupsbread crumbsdry
4Tbspolive oilextra virgin
salt & pepperto taste
Preheat oven to 425 degrees F. Rinse artichokes in cold water. Zest the 2 lemons & set aside. Juice the lemons in a large bowl & fill with ice cold water.
Slice off the top 1″ of the artichokes, exposing the heart. Remove the stem by slicing off completely, creating a flat base so the artichoke can stand upright. Scoop out the fuzzy “choke” in the center of the artichoke. Place the clean/cored artichoke in the bowl of acidulated water.
Combine bread crumbs, cheese, parsley, lemon zest, garlic & olive oil in a large bowl & mix well.
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.