Time: 1 1/2 hours
Serves: 2 people
2 large globe artichokes
2 lemons
1/3 cup grated parmesan (preferably parmigiano reggiano if you have it)
1/3 cup walnuts or pecans, finely ground (we prefer pecans but that's cause we're from Georgia)
1/2 cup whole wheat bread crumbs
1/3 cup olive oil
1/2 bunch parsley, chopped (about 1/3 cup chopped parsley)
3 garlic cloves, thinly sliced
1. Preheat oven to 375 degrees F.
2. Bring water to a rolling boil in a large pot. Cut 1 lemon in half. Squeeze juice from 1 lemon into boiling water and place halves into boiling water. Cut second lemon into half. Cut one half into slices and place lemon slices into the boiling water. You should have half a lemon left.
3. Prepare artichokes: Cut off stem of artichokes. Remove tough and purple leaves at bottom of artichoke. Cut thorny tips of artichoke leaves using kitchen shears. Do NOT cut the tops of the artichokes at this point.
4. Place artichokes in boiling water for 20 minutes.
5. Mix parmesan, finely ground nuts, bread crumbs, olive oil, parsley, and sliced garlic. Season with salt and pepper.
6. Remove artichokes from water with slotted spoon. Let cool until easy to handle. Cut top of artichoke with a serrated knife to reveal the interior leaves. Remove thin pale yellow leaves (I like to do this with a pair of small tongs) in the middle of the artichoke and scoop out hairy choke with a small spoon.
7. Gently push back green leaves so the artichoke looks like a blossoming flower and loosely place stuffing in interior cavity and between leaves. I find that the best way to do this is by gently scooping handfuls of the stuffing and placing it into the artichoke.
8. Bake artichokes in oven for 45 minutes or until stuffing is golden brown.