As we continue to roll through spring, I’ve been having fun coming up with recipes using fresh, seasonal fruits and veggies. A great spring vegetable is the artichoke because artichokes are so versatile! You can whip them into a dip, eat just the hearts, or (like in this recipe) stuff them with bread crumb goodness. One artichoke can serve about four people, so prepare a couple for your next party or family gathering! They’re a fairly filling appetizer and are great when served before a fish or meat dish. Enjoy!
- 2 large artichokes
- 1/2 C plain bread crumbs
- 1/4 C chopped, fresh parsley
- 1/4 C grated parmesan cheese
- 2 garlic cloves, very finely chopped
- 2 T fresh lemon juice
- 2 T olive oil
- melted butter for serving
- Trim the top 1 inch of off artichokes.
- Trim the pointed tops off of the remaining artichoke leaves with scissors.
- Cut off bottom stem so the artichoke can stand upright. Gently spread the leaves apart.
- Mix bread crumbs, parsley, cheese, garlic, lemon juice and olive oil in a medium bowl.
- Lightly stuff the gaps in the artichoke leaves with the bread crumb mixture.
- Continue until all leaves are filled. Place artichokes in a pot just large enough to hold them upright.
- Fill pot with 1 inch of water. Cover and simmer over medium-low heat for approximately 45 minutes.
- Add more water if necessary to prevent scorching. Artichokes are done when the leaves can be removed easily.
- Serve warm with melted butter.
Enjoy this spring!