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Stuffed Artichokes 03

Stuffed Artichokes 03 is built on Extra Virgin Olive Oil, Toasted Bread Crumbs, and Freshly Grated Parmigiano Reggiano. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 1 cup
• 1/4 cup

Method (preview)

1. 1

   Cut the ends off the artichokes stems, leaving about 1 inch of stem.

2. 2

   Rub the cut end with lemon.

3. 3

   Cut off the top third of each artichoke and rub with lemon juice.

4. 4

   Cut each artichoke lengthwise in half and scrape out the choke.

5. 5

   Rub with lemon and put trimmed artichokes in a bowl of cold water with a squeeze of lemon juice until you are ready to cook them.

6. 6

   Prepare the stuffing: heath half the olive oil in a pan and add onion, celery, garlic, milk and toastered bread crumb; mixed with an egg and add half the Parmigiano Reggiano, salt & pepper to taste.

7. 7

   Distribute the stuffing evenly among the cavities of each atichokes halves.

8. 8

   Preheat the oven to 400 F, drizzle the remaining olive oil and sprinkle with Parmigiano.

9. 9

   Bake the artichokes until thouroughly heated and stuffing is lightly browned, about 10 - 15 minutes.