¼cupfreshly grated parmesan or pecorino cheese (or half and half)
3tablespoonsbread crumbs
2tablespoonschopped fresh Italian parsley
1clovegarlic minced
1-2pinchessalt
2-3dashesblack pepper
3tablespoonsolive oil
EXTRAS
2-3tablespoonsolive oil
Instructions
Pre-heat oven 350F/180C. Lightly oil a 9 inch baking dish with one tablespoon of olive oil.
Clean the artichokes, cut in half, remove the choke and cook in lightly salted boiling water for approximately 10 minutes or until al dente. Drain well.
In a medium bowl mix together the bread crumbs, parmesan cheese, parsley, garlic, salt, pepper and olive oil.
Place the well drained artichoke halves cut side up in the pan, divide the mixture evenly on top of each halved artichoke, drizzle with 1-2 tablespoons of olive oil. Bake for approximately 30-35 minutes, the last 5 minutes broil for about 5 minutes until golden. Let sit 5 minutes before serving. Enjoy!
Notes
Artichokes are in peak season March through May although you can often find them year round in most grocery stores especially around the holidays. To tell if an artichoke is still good to eat, visibly inspect it. If it is bright green with minimal or no browning of the leaves it is good to eat. Refrigerate: Store leftover baked artichoke in an airtight container in the refrigerator for up to 4 days. Reheat in the oven with some olive oil.Make ahead: Stuff your artichokes up to 8 hours in advance, store them covered in the refrigerator and then follow baking instructions. Freeze: Tofreeze stuffed artichokes before you bake them, clean, parboil and then stuff them. Wrap individually and freeze in a freezer safe container. Bake from frozen adding a few minutes to the cooking time if needed. You can also freeze them after baking. Cool completely, wrap tightly and store for about two weeks in a freezer safe container.