- 2 artichokes (organic right from the farmers market) washed and dried, about 1 pound each
- 3 lemons juiced
- 1/2 cup plus 3 tablespoons unsalted butter
- 2 shallots finely chopped
- 3 cloves of garlic, minced
- 1/2 cup dry white wine
- 3 cups fresh breadcrumbs
- 1/3 cup Italian parsley finely chopped
- 1/4 cup grated Parmesan cheese
- sea salt and freshly ground black pepper
Bring the water to a boil in a large pot with steam basket inside. Turn the heat to low and let it simmer.
Cut off about 1-inch from the top of each artichoke, and enough off of the bottom so artichoke can sit flat. Make sure to remove any tough outer leaves. Then trim the sharp tips of the artichoke leaves with kitchen shears.
Gently pull the leaves away from the middle of the artichoke while keeping them attached. Using a spoon, reach down and gently scrape away all of the fuzz to reveal a clean heart. Drizzle 1 tablespoon of the lemon juice inside and over each heart.
Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost as tender about 15 minutes. Set them aside to cool.
Preheat the oven to 375 degrees F.
- Melt the butter in a large sauté pan over low-medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about 1/3 cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, mix and remove from the heat. Season to taste with salt and pepper.
Place the artichokes, sitting on their bases, in a baking dish.
Use a spoon or your hands to carefully fill the center of each artichoke with the stuffing, be generous! Fill to capacity. Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one artichoke with Parmesan.
Place the stuffed artichokes in the oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.