Ingredients
Equipment
Method
- Prepare the artichokes by removing the small outer leaves and trimming the sharp tips off the remaining leaves. Cut the top inch off the artichoke. Rub the cut surfaces with the cut lemon halves to prevent browning.
- Bring a large pot of salted water to a boil. Place the artichokes cut-side up in the boiling water. Cover the pot, reduce heat, and simmer for 25 to 30 minutes, or until a leaf pulls off easily.
- While the artichokes cook, prepare the stuffing. In a small bowl, combine the breadcrumbs, parsley, minced garlic, Parmesan cheese, olive oil, salt, and pepper. Mix until the breadcrumbs are evenly moistened.
- Drain the cooked artichokes well and place them upright on a baking sheet or in a shallow baking dish.
- Gently open up the leaves of each artichoke. Spoon the stuffing mixture between the leaves, pushing some down toward the base of the artichoke.
- Add about 1/4 cup of water to the bottom of the baking dish. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 15 minutes, or until the stuffing is lightly browned and the artichokes are heated through.
- Serve warm. To eat, pull off the leaves, dip the fleshy part into the stuffing at the base, and scrape off the pulp with your teeth. Once you reach the center, remove the fuzzy choke using a spoon before eating the tender heart.
Notes
You can add a splash of white wine to the baking dish water for extra flavor during the final baking step.