Parmesan-Stuffed Artichokes Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
8 Servings
Ingredients
  • 4 medium artichokes
  • 2 lemons, divided
  • 1 ½ teaspoons salt, divided
  • ¼ cup butter
  • 4 garlic cloves
  • 2 cups Italian-style breadcrumbs
  • ¼ cup finely chopped Italian parsley
  • ½ teaspoon pepper
  • ½ cup grated Parmesan cheese
Directions
  1. Cut the stems off the artichokes so they sit flat, and cut about 1-inch off the pointed top of the artichokes. Trim ¼-inch off the leaves to remove all the sharp points.
  2. Begin to open up the center of the artichokes to create an area big enough to reach the base, and remove the inner stems. Then, with a grapefruit spoon or paring knife, scrape the insides of the artichokes to remove the hairs in the center. Cut 1 of the lemons in half, and rub the cut halves over the tops of each artichoke.
  3. Fill a large pot with 2-inches of water and ½ teaspoon of salt. Bring this to a boil, and place the artichokes into the pot right side up. Cover the pot, and boil for 20 minutes.
  4. Melt the butter in a medium frying pan over medium-high heat. Using a garlic press, crush the garlic, and add it to the pan. Stir for 2 minutes, then add the juice of 1 lemon, and stir for 2 more minutes. Add the breadcrumbs, parsley, remaining salt, and pepper. Remove from heat, and stir in the Parmesan.
  5. Place the softened artichokes in a baking dish, and stuff the Parmesan mixture in between all of the leaves and in the center. Bake covered for 15 to 20 minutes, or until the outer leaves pull out easily. Serve the artichokes with butter, or a dip of choice.