Ingredients:
4 large artichokes
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
Juice of 1 lemon
2 cups chicken or vegetable broth (for steaming)
Directions:
Preheat the oven to 375°F (190°C)
Trim the artichokes by cutting off the stem and the top inch of each artichoke, then remove any tough outer leaves and snip the sharp tips off the remaining leaves
In a bowl, mix breadcrumbs, Parmesan cheese, garlic, parsley, olive oil, salt, and black pepper until well combined
Gently spread the artichoke leaves apart and stuff the breadcrumb mixture evenly between the layers
Place the artichokes in a baking dish and pour chicken or vegetable broth into the bottom of the dish
Drizzle the artichokes with lemon juice and a little olive oil
Cover the dish tightly with foil and bake for 45-50 minutes
Uncover and bake for an additional 10 minutes until the tops are golden and crispy
Serve warm, with extra lemon wedges if desired
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 240 kcal | Servings: 4 servings
