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1
Trim the artichokes by cutting off the upper 1/3 and removing the tough outer leaves. With a spoon, remove the center leaves and fuzzy chokes, leaving a center cavity.
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2
Squeeze fresh lemon juice into the cavity and cut surfaces to prevent discoloration.
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3
Toss breadcrumbs with 1/4 cup olive oil and spread onto a sheet pan. Bake at 400 degrees for 10-12 minutes or until slightly golden brown.
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4
Remove and let cool.
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5
In a medium skillet, heat the remaining 2 tablespoons olive oil and saute onion and mushrooms for about 3 minutes. Add garlic and saute for another minute. Add tomatoes, lemon zest, parsley, Italian seasoning and saute for another minute. Remove from heat and stir in the cooked breadcrumbs, 2 1/2 tablespoons Parmesan cheese, sea salt, pepper and three tablespoons of Caravella Limoncello.
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6
Drain artichokes and fill the center and in between the leaves with stuffing. Place artichokes into a shallow baking dish and drizzle with 2 tablespoons of melted butter. Top with remaining Parmesan cheese.
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7
Pour 1/2 cup water into the pan, cover with foil and bake at 375 degrees for 45 minutes, or until a knife easily pierces the center of the artichoke.
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8
To serve:
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9
In a small saucepan, melt the remaining 2 tablespoons of butter and cook until lightly browned. Add the remaining 3 tablespoons of Caravella Limoncello and stir. Remove from heat and drizzle over cooked artichokes. Serve immediately.
