- 4 large artichokes
- ¼ cup lemon juice
- 2 cups Italian bread crumbs
- 1 cup grated Parmigiano-Reggiano cheese
- 1 teaspoon grated lemon peel
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- ½ cup olive oil
Using a sharp knife, carefully level the bottom of each artichoke and cut about 1” from the tops. Then with kitchen shears, snip tips from remaining outer leaves. Stand artichokes in large pot. Add 2 inches of water and ¼ cup of lemon juice. Combine cheese and breadcrumbs. Spread leaves as much as possible, generously fill with breadcrumb/cheese mixture. Drizzle tops of artichokes generously with olive oil.
Cover pot. Put on medium heat until liquid comes to a boil, then reduce to low and simmer for 40 minutes, checking frequently on liquid level. Add additional water if necessary.
Artichokes are done when leaves pull easily from base. I garnish with fresh lemon slices and everyone fights over the artichoke hearts! 😉 Enjoy!