- Artichokes Stuffed with Herbed Breadcrumbs
- Serves 4
- 4 artichokes
- 1 lemon
- 1 cup bread crumbs
- 1/2 cup Parmesan cheese
- salt and pepper to taste
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons fresh rosemary or 1 teaspoon dried thyme
- 4 tablespoons olive oil
- 1 cup chicken broth or water
Bring a large pot of water to a boil and add 2 tablespoons salt and the juice and whole rind of a lemon.
Cut stem off artichoke (save for making soup) and trim and peel artichoke leaves. Cut the top (about 1-inch) off the artichoke. With sharp scissors, cut 1/4 inch of the spiky tips of the leaves off the artichoke. Drop in boiling water and cook for 40 minutes or until the tip of a knife pierced in the bottom of the artichoke goes through easily and they are almost cooked all the way through. When it is cool enough to handle, take a spoon and remove all the purple fuzz from the center.
Preheat oven to 425.
In a bowl, add remaining ingredients except chicken broth and mix well. Over a piece of waxed paper to catch the crumbs, gently pack the bread crumb mixture all around and down into the leaves of the artichoke. (Can be made up to this point and refrigerated for several hours). Place artichokes standing upright in a buttered casserole dish and drizzle tops with more olive oil. Pour chicken broth around the artichokes and place in oven. Bake for 25-30 minutes or until the bread crumbs are golden brown.
Remove and serve.