Today's recipe is for artichokes stuffed with Parmesan cheese, lemon, garlic, parsley and bread crumbs.
1 1/2 cups dried bread crumbs
1/2 cup grated Parmesan cheese
3-4 finely minced garlic cloves
1/3 cup chopped fresh parsley
4 cups water
Use a large mixing bowl to combine 1 1/2 cups dried bread crumbs with 1/2 cup grated Parmesan cheese, 3-4 finely minced cloves of garlic, 1/3 cup chopped fresh parsley and a good crack of black pepper and mix it up.
At this point, preheat the oven to 425 degrees and heat about 4 cups of water on the stove top.
Next, working with one artichoke at a time, cut the stem off so that you have a flat bottom, and cut the top third of the artichoke off.
Then, use a pair of scissors to snip the tips off of all the remaining outside leaves.
Use your thumbs to open the leaves up a bit, and use a spoon to carefully scoop out the inner, inedible "choke" part of the artichoke.
Next, working over the bowl of bread crumbs, work 1/4 of the bread crumbs mixture into the artichoke, stuffing it down into the leaves, and place the artichokes into a baking dish as you go.
It's easier to cut the artichokes if you use a serrated knife. Once they're all in the baking dish, add about 1 inch of the hot water, drizzle a generous amount of olive oil over the top of each one, seal it with aluminum foil and carefully place the baking dish into the oven.
Let those bake for 50 to 60 minutes. Pull them out of the oven, and you should easily be able to insert a knife all the way to the bottom when they're done.