Parmesan-Stuffed Artichokes

Instructions

1. Begin by preparing the artichokes. Cut off the top third of each artichoke with a sharp knife. Cut off the stem at the base so that the artichoke can stand upright. Rub the cut surfaces immediately with a lemon half to prevent browning.
2. Using kitchen scissors, trim the pointed tips of the remaining outer leaves. You can do this by cutting off about 1/2 inch from the edge of each leaf.
3. Gently spread open the leaves of each artichoke with your fingers. With a teaspoon, scoop out the small, hairy choke located at the center of each artichoke, then rub the inside with the lemon.
4. In a medium bowl, combine breadcrumbs, Parmesan cheese, minced garlic, parsley, thyme, salt, and pepper. Stir in the olive oil until the mixture resembles wet sand.
5. Stuff each artichoke with the breadcrumb mixture. Use a spoon to gently press some of the filling between the leaves and fill the center cavity. Take care to distribute the mixture evenly.
6. Place the stuffed artichokes in a large baking dish. Pour the chicken or vegetable broth around the artichokes in the dish. This will help steam the artichokes during baking, keeping them moist.
7. Cover the baking dish tightly with aluminum foil. Bake in a preheated 375°F (190°C) oven for 40-45 minutes, or until the artichoke leaves are tender and can be easily pulled away.
8. For a golden topping, remove the foil during the last 10 minutes of baking, and bake uncovered.
9. Remove the dish from the oven and let the artichokes cool for a few minutes. Serve warm, allowing guests to pull off the leaves and enjoy the flavorful filling.
10. To check doneness, pull a leaf from the middle, it should come off easily and the flesh should be tender.