Stuffed Artichokes

Instructions

1. First, prepare the artichokes. Using a sharp knife, cut off about 1 inch from the top of the artichoke and snip the tips of the leaves with kitchen scissors. Peel the stem and trim the end. Rinse the artichokes under cold water to remove any debris.
2. In a large pot, bring 4 cups of water to a boil, and squeeze half of a lemon into the boiling water. Add the prepared artichokes and simmer for 15 minutes to soften slightly, then drain and allow them to cool.
3. While the artichokes are cooling, prepare the stuffing. In a bowl, combine the breadcrumbs, Parmesan cheese, parsley, and minced garlic. Drizzle in olive oil while stirring until the mixture holds its shape when squeezed. Season with salt and pepper.
4. Preheat your oven to 375°F (190°C).
5. Once the artichokes are cool enough to handle, gently pull open the leaves and remove the small inner leaves covering the choke. Using a spoon, carefully scrape out the fuzzy choke to reveal the heart, being gentle not to dig too deep.
6. Stuff the breadcrumb mixture between the leaves and over the top of each artichoke. Be generous with the stuffing but don’t overfill to the point of leaves breaking.
7. Place the stuffed artichokes upright in a baking dish and pour chicken or vegetable broth into the dish, ensuring the liquid reaches about halfway up the sides of the artichokes.
8. Cover the dish tightly with aluminum foil and bake for 60 minutes, basting occasionally with the broth. The artichokes are ready when the leaves pull away easily.
9. Remove the foil, and bake uncovered for an additional 15 minutes to crisp the top of the stuffing. Serve the artichokes warm, with lemon slices for squeezing over the top.
10. Tip: Ensure the artichokes are tightly packed in the dish to prevent them from tipping during cooking. If they tend to lean, use crumpled aluminum foil to prop them.