Ingredients
4 artichokes
3 cups Italian bread crumbs
1 cup grated parmesan cheese
6 cloves garlic, minced
½ cup fresh chopped parsley
½ tsp salt – more to taste
½ tsp red pepper flakes
Juice of one lemon
½ cup olive oil, plus extra to drizzle
Directions
Preheat oven to 375.
Cut the bottoms off of artichokes, snip sharp leaves, and trim the tops.
In a large mixing bowl, combine remaining ingredients.
Pull artichoke leaves apart enough to stuff and with your best kitchen tool – your hands – stuff the artichokes, using all of the stuffing.
Put in a baking pan and pour a bit of olive oil, about - a tablespoon over each artichoke.
Bake until leaves are soft enough to pull and eat, about an hour. (Disclaimer here: our tricky oven was slow and we finished ours with 8 minutes of time in the microwave.)
Serve with extra lemon slices if desired.