Stuffed Artichokes



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


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.



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