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Italian Stuffed Artichokes

4 large artichokes
2 teaspoons lemon juice
2 cups soft Italian bread crumbs, toasted
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup minced fresh parsley
2 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon grated lemon peel
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil

Using a sharp knife, level the bottom of each artichoke and cut 1 in.

Printed from tasteofhome.com May 17, 2008

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Italian Stuffed Artichokes cont.

from the tops. Using kitchen scissors, snip off tips of outer leaves;
brush cut edges with lemon juice. Stand artichokes in a Dutch oven;
add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer
for 30-35 minutes or until leaves near the center pull out easily.
Invert artichokes to drain; let stand for 10 minutes. With a spoon,
carefully scrape out the fuzzy center portions of artichokes and
discard. In a small bowl, combine the bread crumbs, cheese,
parsley, garlic, Italian seasoning, lemon peel, pepper and salt. Add
olive oil; mix well. Gently spread artichoke leaves apart; fill with
bread crumb mixture. Place in an 11-in. x 7-in. x 2-in. baking
dish coated with cooking spray. Bake, uncovered, at 350° for
15-20 minutes or until filling is lightly browned.

Yield: 4 servings.