Italian Stuffed Artichokes

Artichokes are a favorite springtime snack so stuffed artichokes sound perfect. You'll love this classic Italian dish stuffed with seasoned breadcrumbs and cheese.

INGREDIENTS

• 4 large artichokes
• 2 cups seasoned breadcrumbs
• 2 cups grated parmesan cheese
• 2 cloves minced garlic
• 2 tsp. finely chopped parsley
• 4 tbsp. olive oil
• 1 lemon, sliced quarters
• salt & pepper, to taste

DIRECTIONS

1. Pre-heat oven to 375°F.
2. Use a serrated knife to chop one inch off top. Cut off stems so artichokes can sit flat. Snip tips off leaves. Rub one quarter of a lemon over the top, sides and bottom of each artichoke. This will help to prevent browning.
3. In a medium bow, mix together breadcrumbs, cheese, garlic, parsley, salt, pepper and olive oil.
4. Gently pull and spread the leaves away from the artichoke center. Stuff the artichokes with the breadcrumb mixture getting the mixture in between all the leaves and over the top.
5. Place the stuffed artichokes upright and tight in a small baking dish. Fill dish with about half an inch of water. Water should not touch stuffing.
6. Drizzle olive oil over tops of artichokes, if desired. Tightly cover the baking dish with aluminum foil and bake for one hour. Remove the foil and bake another 10 minutes.
7. Enjoy!