Stuffed Artichokes

Ingredients:
6 large artichokes
2 cups of bread crumbs
2 cloves of garlic, minced
1/4 cup fresh parsley (chopped)
1/4 cup fresh basil (chopped)
1 tsp ground pepper
1/4 tsp onion powder
1 cup Parmesan cheese
Extra Virgin olive oil
2 lemons

Directions:
Cut the top of the Artichoke about 1/2 inch to one inch.
With a scissor, cut the points off the remaining leaves.
Cut off the stem at the bottom and any small leaves by the stem.
Rub all cut leaves with lemon to keep from browning.
Place in large pot with about 1 1/2 inch of water and cover.
Let steam for about 15 minutes.
Place in cold water to cool.
When cool, take out the center leaves and with a spoon scoop out the choke at the bottom center, being careful not to remove the heart at the very bottom.
This step can be omitted and the choke can be removed whole eating. It's just nicer to remove it first for your guests.

In a bowl, place all dry ingredients and blend well
Pour oil over the mixture and blend with a spoon.
With a teaspoon, put a little bit of the mixture in each leaf and on the top.

Cut round slices of lemon and place on the bottom of a baking dish.
Place an artichoke on each slice.
Bake at 350 for 45 minutes or until the leaves are tender and pull away easily.

When I was a child, my mom used to put a stuffed artichoke in front of me and it could occupy me for the entire dinner! I asked her for this recipe since she often makes these for family dinners, such as Christmas eve or Easter.

Submitted by Aurelia and Danielle