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Baked Stuffed Artichokes Recipe

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This recipe for Baked Stuffed Artichokes, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Grandmother Angela

Category:
Category:

Ingredients:  
Ingredients:  
6 artichokes, trimmed
lemon peel
4 garlic cloves, crushed
1/2 cup extra-virgin olive oil
1 1/2 cups Italian-seasoned breadcrumbs
1 1/2 cups shredded Parmesan cheese
salt and pepper to taste
3 tbsp. extra-virgin olive oil
lemon wedges

Directions:
Directions:
Fill a large pot half-way with salted water; bring to a boil. Add 6 trimmed artichokes with a few strips of lemon peel; cover. Lower the heat and simmer until the artichoke bottoms are fork-tender, about 35 minutes. Transfer stem side up to paper towels to drain and cool. In a medium skillet, cook crushed garlic cloves in 1/2 cup extra-virgin olive oil over medium-low heat until golden, about 3 minutes; discard the garlic. Stir in breadcrumbs and cook until toasted. Remove from heat, let cool, then stir in parmesan cheese. Season with salt and pepper. Arrange the artichokes on a parchment-lined baking sheet and spread the leaves, stuffing the breadcrumb mixture between the layers. Drizzle 3 tablespoons extra-virgin olive oil on top and bake in a preheated 400 oven for 15 minutes. Serve with lemon wedges.

Personal Notes:
Personal Notes:
This recipe is about as Italian as it gets!

 

 

 

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