STUFFED ARTICHOKES

By SAEGERMA

Ingredients

• 4 LARGE ARTICHOKES
• 1 HALVED LEMON
• 13/4 CUP DRIED BREAD CRUMBS
• 1 CUP PECORINO
• 1/3 CUP CHOPPED FLAT LEAF PARSLEY
• 2 TEAS KOSHER SALT
• 1 TEAS PEPPER
• 8 CLOVES FINELY CHOPPED GARLIC
• 5 TABL OLIVE OIL

Preparation

Step 1

WITH A SERRATED KNIFE CUT OFF ARTICHOKE STEMS TO CREATE S FLAT BOTTOM CUT OFF TOP 1/3 PULL OFF TOUGH LEAVES AND TRIM TOP LEAVES WITH SCISSORSOPEN ARTICHOKE LEAVES WITH YOUR THUMBS AND MAKE ROOM FOR STUFFING SET ASIDE HEAT OVEN TO 425 COMBINE BREAD CRUMBS 3/4 CUP PECORINO PARSLEY SAL PEPPER AND GARLIC SPRINKLE 1/4 OF THE CRUMB MIXTURE OVER ARTICHOKE AND WORK IT IN BETWEEN LEAVES PLACE IN SHALLOW BAKING DISH DRIZZLE OLIVE OIL OVER ARTICHOKESPOUR IN BOILING WATER TO A DEPTH OF 1 INCH AND BAKE COVERED WITH FOIL SECURELY FASTENED FOR ABOUT 45 MION UNTIL KNIFE INSERTED IN BOTTOM IS TENDER REMOVE FOIL SPRINKLE WITH REMAINING CHEESE AND BROIL UNTIL TOPS ARE GOLDEN BROWN ABOUT 3 MINYES