-
1
Bring large pot of salted water to boil.
-
2
Preheat oven to 400 degrees.
-
3
Cut stems from artichokes to leave a neat, flat base.
-
4
Lay each artichokes on its side, and cut away the upper one third with a sharp knike.
-
5
With kitchen shears, remove the prickly leaf tips from each remaining leaf.
-
6
Rub the cut sides and bottom with a lemon wedge, squeezing lemon juice onto the cut areas and set aside.
-
7
Place prepared artichokes and the lemon wedges in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes.
-
8
Drain the artichokes upside down in a colander.
-
9
While the artichokes are cooking, heat the butter in a small skillet over medium heat.
-
10
Add the onions and cook until softened, about 4 minutes.
-
11
Add the garlic and thyme and continue to cook for 30 seconds.
-
12
Remove from the heat and stir in the bread crumbs, parsley, lemon zest, Parmesan, chopped eggs, ground ham, and 1/4 cup of the olive oil.
-
13
Mix well and adjust seasonings with salt and freshly ground black pepper.
-
14
When the artichokes are cool enough to handle, press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves.
-
15
Pull out the cone of undeveloped white leaves and gently scrape ou the choke with a spoon so as not to damage the heart.
-
16
Gently pull the leaves outward from the center until the leaves open slightly.
-
17
Fill the artichoke cavities with bread stuffing, and pack a little bit into the space between the leaves.
-
18
Place the artichokes in a baking dish and drizzle the tops with the remaining 2 tablespoons of olive oil.
-
19
Pour 1/2 cur of water into the bottom of the dish.
-
20
Bake until the artichokes are golden brown, and the bread crumbs develop a nice crust, about 10-15 minutes.
-
21
Serve warm with additional lemon wedges, if desired.
