Stuffed Artichokes
  • 4 artichokes
  • 1 stick of butter (1/2 cup)
  • 3 shallots, finely diced
  • 4-5 garlic cloves, minced
  • ¼ cup fresh lemon juice
  • ½ cup white wine
  • ¼ cup fresh Flat Leaf Italian Parsley, minced
  • 2 cups fresh bread crumbs
  • 2 cups Italian bread crumbs
  • 1 cup grated Parmesan cheese
  • ½ tsp. salt
  • ½ tsp. pepper
  1. Trim artichokes. Cut the stem off, making a stable base. Cut an inch or so off the top, trimming the tough leaves with scissors.
  2. Bring a large Dutch oven or pot, fitted with a steamer basket and 2-inches of water to a boil. Place artichokes on steamer basket; steam for 30 minutes.
  3. Meanwhile, prepare stuffing. Melt butter and saute garlic and shallot, 2-3 minutes. Add lemon juice and white wine and simmer 4-5 minutes. Turn off heat and fold in breadcrumbs, parsley, parmesan and seasoning.
  4. Preheat oven to 400 degrees.
  5. When artichokes are cool enough to handle, use a spoon to remove the choke, the most center leaves and furriness. Fill with stuffing, into cavity and between leaves. Top with more grated parmesan cheese.
  6. Bake in a foil covered dish for 30 minutes. Uncover and bake for an additional 15 minutes.
Recipe by Lemony Thyme at