Ingredients:

  • 4 medium globe artichokes (about 400g each)
  • 1 cup (100g) breadcrumbs (preferably fresh)
  • ½ cup (50g) grated Parmesan cheese
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon zest
  • ¼ teaspoon red pepper flakes (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil (45ml)

Instructions:

  1. Trim the stems and top 1 inch off each artichoke. Use a paring knife to remove any tough outer leaves. Slice each artichoke in half vertically and scoop out the fuzzy choke using a spoon.
  2. Place artichoke halves in a bowl of lemon water (to prevent browning) for about 10 minutes.
  3. In a mixing bowl, combine breadcrumbs, Parmesan, garlic, parsley, lemon zest, red pepper flakes, salt, and pepper. Drizzle in olive oil and mix until the mixture is well combined and slightly damp.
  4. Remove artichokes from the lemon water and pat dry. Generously fill each artichoke half with the breadcrumb mixture.
  5. Place the stuffed artichokes cut-side-up in a baking dish. Add about 1 inch of water to the bottom of the dish, cover with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes.
  6. Remove the foil and bake for an additional 5-10 minutes until golden and crispy on top.
  7. Remove from the oven and allow to cool slightly. Serve warm with lemon wedges for squeezing over.