Prep time: 20 minutes

Cook time: 1 hour 10 minutes

Materials:

• 2 large artichokes
• 1/2 lemon
• 1 cup bread crumbs
• 2 large garlic cloves minced
• 1/4 cup fresh parsley chopped
• 1/4 cup Parmesan cheese
• 4-5 tbsp. olive oil (additional needed to drizzle over top)
• Salt and pepper to taste
• 1/2-3/4 cup water

Process:

1. Trim off the stem and bottom leaves from your artichoke.
2. Then trim the tip off the remaining leaves (watch video for visual).
3. Cut about 1/2 inch off the top and bang the cut side down a few times on a flat surface. This will open the artichoke up a bit and make them much easier to stuff.
4. Take 1/2 lemon and brush the ends and top of the artichokes.
5. Place in a pot of salted water and boil for 30-35 minutes.
6. Remove from the water and place on a wire rack for a few minutes.
7. Preheat the oven to 375 degrees F.
8. In a medium sized mixing bowl add in the breadcrumbs, garlic cloves, fresh parsley, parmesan cheese, salt, pepper and olive oil. Mix well.
9. Place the artichokes in a pan which the artichokes will fit snuggly (if you need to add aluminum foil to take up some empty space).
10. Stuff one artichoke at a time making sure to get a bit of the stuffing behind each leaf.
11. Taking the remainder place a bit of the stuffing on the top of each artichoke. Drizzle with some olive oil
12. Pour enough water to cover about 1/2-3/4 of an inch of the bottom. Cover with aluminum foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes.
14. Plate and ENJOY!