Stuffed Artichokes: A Treat Worth the Effort

Ingredients

For the Artichokes:

• Lemon
• 4 large artichokes
• 2 cups plain breadcrumbs
• 1 1/2 cups grated Parmesan cheese




• 4 garlic cloves, minced
• 1/2 cup fresh parsley, chopped
• 2 teaspoons salt
• 1/4 cup olive oil

For the Dipping Sauce:

• 1/2 cup mayonnaise
• 1 small lemon, juiced
• 1/4 teaspoon salt

Instructions

Preparing the Artichokes:

1. Preheat oven to 400°F.
2. Fill a large bowl with water and squeeze in lemon juice.
3. Trim the artichokes by cutting off the stem, removing tough outer leaves, and slicing off the top.
4. Use kitchen shears to trim the thorny ends of the remaining leaves.
5. Remove the center leaves and use a spoon to scoop out the fuzzy choke.
6. Place the prepared artichokes in the lemon water to prevent discoloration.

Making the Breadcrumb Filling:

1. In a bowl, combine breadcrumbs, Parmesan, garlic, parsley, olive oil, and salt.

Stuffing the Artichokes:

1. Place the artichokes in a baking dish.
2. Separate the leaves and stuff the breadcrumb mixture between them and in the hollowed center.
3. Pour some lemon water into the baking dish.

Baking:

1. Cover the dish with foil and bake for 45 minutes.
2. Remove the foil and bake for another 15-20 minutes, or until the artichokes are tender.

Making the Dipping Sauce:

1. Combine mayonnaise, lemon juice, and salt in a small bowl.

Serving:

1. Drizzle the artichokes with olive oil and serve with the dipping sauce.

Tips and Tricks

• Use a sharp paring knife, kitchen scissors, and a spoon to remove the choke from the artichokes.
• If you don’t have time to grate your own Parmesan, buy the refrigerated kind.
• To check if the artichokes are done, try to pull off a leaf. If it comes off easily, they’re ready.

Serving Suggestions

• Serve as an appetizer before Italian pasta dishes.
• Pair with other Italian main dishes like vegetable lasagna or stuffed shells.
• Serve as a side dish with grilled proteins like chicken or pork chops.