Italian Stuffed Artichokes

Ingredients

• 4 whole artichokes
• 4 garlic cloves (minced)
• 2 cups seasoned Italian breadcrumbs (gluten-free, if necessary)
• 1 tablespoon fresh rosemary (minced)
• 1/2 teaspoon salt & pepper
• 2 tablespoons extra virgin olive oil
• 2 lemons
• 1/2 cup shredded parmesan or asiago cheese

Instructions

1. 1

   Cut stems off the bottom of each artichoke so that they are able to stand straight up on their own. Using kitchen scissors, cut off any thorny tips of the leaves. Place all four artichokes in a large pot filled with just enough water to cover a half-inch of the bottoms of each. Bring to a boil then cover with a lid and steam for 30 minutes.

2. 2

   Meanwhile, combine the breadcrumbs, minced garlic, salt & pepper and herbs in a medium-sized bowl. Preheat the oven to 300°F.

3. 3

   When artichokes are done steaming, remove from the heat and allow to cool. Remove from the pot and place on a lined baking sheet then press down on the center of each so that they spread open like a flower. Drizzle each one with the olive oil (about 1/2 tablespoon for each) then squeeze the juice from half a lemon in each. Fill each one with 1/2 cup of breadcrumb mixture and top with shredded cheese. Bake in the oven for 10 minutes, until cheese is light golden brown. Serve and enjoy!