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Stuffed Artichokes



With sharp knife, cut about 1 inch off tops of artichokes.
With scissors trim tips of remaining leaves.
With spoon scrape out fuzzy choke.
Rub all cut edges with lemon.
Mince 2 cloves garlic; in small bowl combine with bread crumbs, mozzarella, Parmesan, butter, parsley, salt, and pepper.
Spoon mixture in between leaves and into centers of artichokes.
Fill a large pot just wide enough to hold artichokes upright with 1 inch of water; add remaining garlic.
Place artichokes, crumb side up, in pot.
Over medium-low heat bring water to a simmer.
Cover; cook until artichoke bases are tender, 35-45 minutes.
Meanwhile, position oven rack about 8 inches from heat source; preheat broiler.
With slotted spoon, transfer artichokes, upright, to 8-inch square baking dish.
Broil until tops are brown, 4-6 minutes.