-
1
Using a sharp knife, trim the artichoke stems to 1 inch and cut off 1 inch from the tops.
-
2
Using kitchen shears, trim 1/2 inch from the leaves.
-
3
Halve the artichokes lengthwise and, using a melon baller or spoon, scoop out the small spiky leaves and hairy chokes; leave a few layers of leaves.
-
4
Rub the cut parts of the artichokes with the halved lemon and set them, cut side down, in a large steamer basket.
-
5
Steam the artichokes over boiling water until the hearts are tender, about 10 minutes.
-
6
In a large deep skillet, heat 1/4 cup of the oil until shimmering.
-
7
Add the fennel and onion and cook over moderately high heat, stirring, until translucent, about 5 minutes.
-
8
Add the garlic and thyme, season with salt and pepper and cook until the vegetables are just beginning to brown, about 4 minutes longer.
-
9
Remove from the heat and let cool slightly, then stir in the chopped parsley.
-
10
Preheat the oven to 375.
-
11
Toss the bread crumbs with 1 tablespoon of the oil and spread them on a baking sheet.
-
12
Toast for about 3 minutes, or until golden.
-
13
Transfer the crumbs to a plate.
-
14
Raise the oven temperature to 450.
-
15
Heat 1 tablespoon of the oil in a very large skillet.
-
16
Pat the artichokes dry and add them to the skillet, cut side down.
-
17
Cook over moderate heat until deep golden, about 4 minutes.
-
18
Arrange the artichokes, cut side up, in a large baking dish and fill them with the fennel mixture.
-
19
Sprinkle with the toasted bread crumbs and bake for about 15 minutes, or until heated through.
-
20
Arrange 2 artichoke halves on each of 4 plates.
-
21
In a bowl, toss the parsley leaves with the remaining 1 tablespoon of oil and the 1/2 teaspoon lemon juice and season with salt and pepper.
-
22
Top the artichokes with the parsley and serve.
