4 ct large artichokes

2 cups seasoned breadcrumbs

2 cups grated parmesan cheese

2 c. cloves minced garlic

2 tsp. finely chopped parsley

4 tbsp. olive oil

1 ct lemon, sliced quarters

1 ct salt & pepper, to taste

1 ct DIRECTIONS

1 ct Pre-heat oven to 375°F.

1 ct Use a serrated knife to chop one inch off top. Cut off stems so artichokes can sit flat. Snip tips off leaves. Rub one quarter of a lemon over the top, sides and bottom of each artichoke. This will help to prevent browning.

1 ct In a medium bow, mix together breadcrumbs, cheese, garlic, parsley, salt, pepper and olive oil.

1 ct Gently pull and spread the leaves away from the artichoke center. Stuff the artichokes with the breadcrumb mixture getting the mixture in between all the leaves and over the top.

1 ct Place the stuffed artichokes upright and tight in a small baking dish. Fill dish with about half an inch of water. Water should not touch stuffing.

1 ct Drizzle olive oil over tops of artichokes, if desired. Tightly cover the baking dish with aluminum foil and bake for one hour. Remove the foil and bake another 10 minutes.

1 ct Enjoy!