Directions

Steam artichokes: Using a serrated knife, cut off the top ¾ inches of the artichokes, removing spiny stuff and exposing the lighter colored inner leaves. Cut off the stems as well, so that there’s about 1 inch of stem left. Add a few inches of water, 2 whole garlic cloves and bay leaf to a large pot the artichokes will fit into. Insert a steamer basket and then artichokes and the ½ lemon. 

Cover pot and bring to a boil, then reduce to a simmer for 25-35 minutes or longer, until the outer leaves can easily be pulled off. You may need to add more water to the pot if the level drops too low, so keep an eye on it. Remove from the pot and let cool for a few minutes until they’re not too hot to the touch. Cut off stems and dice finely. 

Prepare stuffing: In medium bowl, add diced stems and remaining ingredients, except reserved 1/3 cup of parmesan cheese and 4 Tbsp olive oil. Combine well and divide into four parts. 

Stuff artichokes: On a sheet pan, to catch the crumbs…For each artichoke: Using a metal spoon, remove some of the lighter-colored inner leaves as well as the fuzzy choke. (You can also leave in but removing first makes it more enjoyable to eat.) Add some stuffing in the center. Then, using the metal spoon, gently open the outer leaves and add stuffing in between each layer down to the core as well. Pack it on in there!  

Bake artichokes: Preheat oven to 425°. Grease a sheet pan with 1 Tbsp reserved olive oil and place stuffed artichokes on pan. Drizzle with remaining olive oil and top with remaining parmesan cheese. Bake 8-10 minutes or until crumbs are golden. Broil an additional 1-2 minutes if desired.