Parmesan-Stuffed Artichokes
Because artichokes have been part of my Italian heritage for many years, I'm always looking for new ways to serve them. While they can be a little time consuming to prepare, the flavorful end result is well worth the effort. —Sue Brown, West Bend, Wisconsin18 ServingsPrep: 40 min. Bake: 20 min.
Ingredients
- 2 tablespoons lemon juice
- 9 baby artichokes
- 1/4 cup butter
- 2 green onions, chopped
- 1 garlic clove, minced
- 1-1/2 cups soft bread crumbs
- 2 medium tomatoes, seeded and chopped
- 1/2 cup plus 2 tablespoons grated Romano cheese, divided
- 1/4 cup minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a large bowl, combine 8 cups water and lemon juice. Remove and
- discard outer leaves of artichokes. Using a vegetable peeler, peel
- the stem of an artichoke. Cut off 1/2-in. from the top; cut in half
- lengthwise. With a spoon, carefully remove fuzzy center and discard.
- Place in lemon water and repeat with remaining artichokes.
- Drain artichokes and place in a Dutch oven; add 1 in. of water. Bring
- to a boil. Reduce heat; cover and simmer for 10-15 minutes or until
- tender. Drain.
- In a large skillet, saute onions and garlic in butter until tender.
- Remove from the heat; stir in the bread crumbs, tomatoes, 1/2 cup
- cheese, parsley, salt and pepper.
- Spoon heaping tablespoonfuls crumb mixture into each artichoke half;