Stuffed Artichokes

Is there anything better than an artichoke? If you know me, you know artichokes rank in my Top 3 all-time favorite foods.

Can you guess the others? Hint: they rhyme with "bocklet and beez." I could eat artichokes anytime, anywhere, and in any preparation. Here is one of my favorites. (PS - I promise to upload more photos when I can find artichokes in the store again.)

Makes 3 artichokes (6 halves)

Prep time 30 minutes

Cook time 45-60 minutes

INGREDIENTS:

3 artichokes

1 Cup breadcrumbs*

4 T butter, melted

1/4 C grated Parmesan cheese

1 clove fresh garlic, crushed

Salt & Pepper to taste

Olive oil

Pinch of dried oregano

Lemon vinaigrette

*Note: this can be made gluten-free with gluten-free breadcrumbs.

PREPARATION:

1. Trim sharp tips from artichoke leaves with kitchen scissors or sharp knife. Remove outer base leaves and clean steam but leave about 2 inches of stem on the artichoke.

2. Place artichokes in large pot and cover completely with water. Boil artichokes until leaves pull out relatively easily - about 20-30 minutes. Drain and let cool until you can handle.

3. Preheat oven to 375 degrees Fahrenheit.

4. Turn artichokes upside down and slice in half. A sharp knife with thin blade is best. Using tip of knife, gently remove furry base and sharp inner leaves. Place in small baking dish.

1. For Stuffing: combine breadcrumbs, Parmesan cheese, garlic, salt & pepper in small bowl and add melted butter to combine.

2. Spoon stuffing into artichoke halves, and in between leaves.

3. Drizzle with olive oil and add a pinch of dried oregano.

4. Bake at 375 degrees Fahrenheit until golden brown, about 15-20 minutes.

5. Serve with lemon vinaigrette for dipping, or a squeeze of fresh lemon juice.