• 2 lbs. artichokes, about 4 medium
• 1 1/4 cup seasoned breadcrumbs
• 1/2 cup shredded parmesan cheese
• 1/3 cup extra virgin olive oil
• 1/4 cup finely chopped fresh parsley
• 1 clove garlic, crushed
• 1/2 tsp. lemon zest
• 1/2 tsp. salt and freshly ground black pepper
• Juice from one lemon

Preheat oven to 375F.  Prepare the artichokes – cut the stem flat so artichokes sit flat. Trim the pointed end of each of the leaves with scissors so that they are flat. Trim the very top of the artichoke with a serrated knife by approx. 1 inch.  Brush the cut parts of the artichoke with a wedge of lemon to keep the artichokes from browning while being prepared.

This following step is optional – removing the choke.  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 sharp edge, being sure to scrape the sides so all of the fuzzy pieces are removed.  Personally, I don’t do this step as it can be easily removed while consuming.

In a medium bowl mix together the breadcrumbs, parmesan cheese, oil, parsley, garlic, lemon zest, salt and pepper.

Pull apart the outer leaves just enough to ‘stuff’ the artichoke, pulling apart the leaves and pressing the filling in between them. 

Place the stuffed artichokes in a large Dutch oven then fill with water until it reaches the level of the first leaves. Cover with lid and bake in preheated oven for 40-45 minutes.  Remove and serve immediately with a sprinkle of finely chopped parsley.  Enjoy!

* Can be served with a side of remoulade sauce or melted butter to dip the leaves into.