Stuffed Boiled Jumbo Artichokes

1. 1

   Bring 6 quarts of water to a boil and add 1 tablespoon salt.

2. 2

   Pull off the outer dark green leaves of each artichoke until what remains is pale at the base and green at the ends of tips.

3. 3

   Cut off the green points to about 1-inch from top of pointy end.

4. 4

   Each time you cut the artichoke rub the freshly cut sides with half a lemon.

5. 5

   This will retain its light color.

6. 6

   Cut the artichokes into quarters.

7. 7

   Using a small sharp knife, trim away the choke from the inside.

8. 8

   Rub all cut edges with lemon.

9. 9

   Boil 5 minutes and refresh in cold water.

10. 10

    Drain and set aside.

11. 11

    Preheat oven to 400F.

12. 12

    In a medium saute pan saute onion and garlic over medium heat in 3 ounces of olive oil until softened, 8 to 10 minutes.

13. 13

    Allow to cool and stir in parsley, grated cheese and fresh toasted breadcrumbs.

14. 14

    Season with salt and pepper.

15. 15

    Transfer all to a shallow casserole, just large enough to hold artichokes in one layer.

16. 16

    Bake uncovered about 20 minutes or until breadcrumbs are golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.