Ingredients
4 large artichokes2 teaspoons lemon juice2 cups soft Italian bread crumbs, toasted1/2 cup grated Parmigiano-Reggiano cheese1/2 cup minced fresh parsley2 garlic cloves, minced2 teaspoons Italian seasoning1 teaspoon grated lemon zest1/2 teaspoon pepper1/4 teaspoon salt1 tablespoon olive oil
Preparation
Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with lemon juice. Stand artichokes in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily.
Invert artichokes to drain; let stand for 10 minutes. With a spoon, carefully scrape out the fuzzy center portions of artichokes and discard.
In a small bowl, combine the bread crumbs, cheese, parsley, garlic, Italian seasoning, lemon zest, pepper and salt. Add olive oil; mix well. Gently spread artichoke leaves apart; fill with bread crumb mixture.
Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until filling is lightly browned.
