Carciofi Ripieni (Stuffed Artichokes)

Ingredients

Artichokes

4 large

Breadcrumbs

1 cup

Garlic

3 cloves, minced

Fresh parsley

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated

Olive oil

5 tablespoons, divided

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Lemon juice

2 tablespoons

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the artichokes by trimming off the top third and removing the tough outer leaves. Use a spoon to scoop out the fuzzy choke from the center, being careful not to pierce the artichoke. Rinse the artichokes under cold water and place them upside down in a colander to drain.
3. In a mixing bowl, combine the breadcrumbs, minced garlic, chopped parsley, grated Parmesan cheese, salt, and black pepper. Drizzle in 3 tablespoons of olive oil and mix until the ingredients are well combined and moistened.
4. Gently open the leaves of the artichokes and stuff them generously with the breadcrumb mixture, ensuring to get the filling between the leaves for maximum flavor absorption.
5. Arrange the stuffed artichokes upright in a baking dish. Drizzle the remaining 2 tablespoons of olive oil over the top and squeeze fresh lemon juice to enhance the flavors.
6. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
7. After 45 minutes, remove the foil and continue baking for an additional 15 minutes, or until the tops are golden brown and the artichokes are tender when pierced with a fork.
8. Allow to cool slightly before serving warm. These can be enjoyed as an appetizer or a delightful side dish.