Serves 4
Stuffed artichokes look great on a platter. They are so much fun to eat leaf by leaf. Then you get down to the choke, remove it, and find the heart.
4 medium artichokes
2 cups seasoned Italian bread crumbs
3 tablespoons Pecorino Romano cheese
3 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
Sea salt
Freshly ground black
6 tablespoons olive oil, plus more for drizzling
4 lemon slices
Preheat the oven to 375°F.
Wash the artichokes. Tug the leaves outward to loosen them up for stuffing. Trim the stems from the bottom of the artichokes so that they can stand. Trim off the tip of each leaf.
In a large bowl, mix the bread crumbs, cheese, parsley, garlic, and salt and pepper to taste. Gradually add the olive oil just until it is moist enough to stick together. You may not need all the oil.
Stuff the bread crumb mixture between the leaves of each artichoke. Start at the bottom and work your way around. Shake off any excess mixture.
Place the artichokes in a large baking pan and pour in ½ to 1 inch of water.
Drizzle olive oil over the stuffed artichokes. Place a lemon slice on top of each artichoke. Cover the pan tightly with aluminum foil.
Bake until a leaf pulls off easily, 60 to 80 minutes. Cool for 10 minutes before serving.