Italian Stuffed Artichokes

Ingredients

• 4 artichokes, (firm and bright in color)
• 1 lemon, (juiced and zested, divided)
• 1 1/2 c breadcrumbs
• 1/4 c + 2 Tbsp fresh parsley, (chopped)
• 1/4 c + 2 Tbsp Asiago cheese, (finely grated)
• 4 garlic cloves, (minced)
• 2 tsp oregano
• 2 tsp basil
• 1 tsp ground black pepper
• 1/2 tsp salt
• 4 tsp olive oil
• 2 c water
• 1 c Pinot Grigio wine

Instructions

1. 1

   Preheat your oven to 400F.

2. 2

   Using a serrated knife, cut the top quarter off of the top of the artichoke and cut off the stem to create a level base. Snip the tips from each of the leaves, removing the sharp points. Loosen the bracts and using a sharp paring knife or kitchen scissors, cut out the innermost bracts to reveal the fibrous choke. With a spoon, scrape as much of the choke fibers out of the artichoke as you can.

3. 3

   Brush the prepared artichokes with a little lemon juice to keep them from turning grey while you prepare the filling.

4. 4

   In a small bowl, mix all filling ingredients and 2 tsp lemon zest until evenly moistened. Spoon the mixture into the center of the prepared artichokes. Loosen the bracts and spoon a little filling between the bracts as well.

5. 5

   Place the stuffed artichokes in an oven-proof baking dish. Pour the water, wine, and 2 Tbsp lemon juice into the dish and cover it tightly with aluminum foil.

6. 6

   Bake the artichokes for 1 hour. After one hour, remove the aluminum foil and turn your oven to broil. Broil the artichokes for 3-5 minutes, until the tops are golden.

7. 7

   Remove the artichokes from the oven and let stand for 5-10 minutes before serving.