Italian Stuffed Artichokes

  

Stuffed artichokes with breadcrumbs and grated cheese may be a delightful side dish for holidays or eaten for lunch. It's enjoyable to delve inside the leaves and remove the meaty portion.

 

Ingredients

2 medium artichokes

4 cups water

1/2 lemon

1 tablespoon extra virgin olive oil

4 cloves garlic, crushed

3/4 cup seasoned breadcrumbs

1/3 cup grated pecorino romano or a good parmesan cheese

1 egg white, whisked

1 cup chicken broth, vegetable broth can be used instead

2 oz white wine

olive oil spray

 

Trim the artichokes of their stalks and tips.
Trick the tips off with scissors and squeeze the lemon all over to stop the leaves from browning.
Place the artichokes, cut side down, in a large saucepan filled with four cups of water.
Boil for 12 to 14 minutes or until the tender meaty sections of the artichokes.
Take out of the water and leave to cool.

 After the artichokes cool, remove the leaves from the center, then use a teaspoon to remove and discard the choke. Take off the heat.
Mix thoroughly after adding the breadcrumbs, egg whites, garlic, olive oil, and grated cheese.
Put the artichokes on a baking dish and put the filling into the centers and leaves. Apply a thin mist of olive oil.
Pour the wine and broth into the baking dish's bottom, then securely cover with aluminum foil.
Bake at 350 degrees for 40 minutes, taking off the foil for the final ten minutes, or until the crumbs are brown. Arrange the ingredients in two bowls, with the broth at the bottom, and the top with optional extra Parmesan cheese and parsley.