Stuffed Boiled Jumbo Artichokes
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Ingredients
| 4 | jumbo artichokes | | 1 | lemon, halved | | 1/2 | md. red onion, finely chopped | | 3 | fl. oz. vegetable oil | | 2 cloves | garlic, thinly sliced | | 1/2 cup | finely chopped fresh parsley | | 1/4 cup | grated parmigiano-reggiano cheese | | 1/2 cup | fresh bread crumbs, lightly toasted | | Salt, to taste | | Freshly ground black pepper, to taste |
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Instructions
Bring 6 quarts of water to a boil and add 1 tablespoon salt. Pull off the outer dark green leaves of each artichoke until what remains is pale at the base and green at the ends of tips. Cut off the green points to about 1-inch from top of pointy end. Each time you cut the artichoke rub the freshly cut sides with half a lemon. This will retain its light color. Cut the artichokes into quarters. Using a small sharp knife, trim away the choke from the inside. Rub all cut edges with lemon. Boil 5 minutes and refresh in cold water. Drain and set aside. Preheat oven to 400°F. In a medium saute pan sauté onion and garlic over medium heat in 3 ounces of olive oil until softened, 8 to 10 minutes. Allow to cool and stir in parsley, grated cheese and fresh toasted breadcrumbs. Season with salt and pepper. Transfer all to a shallow casserole, just large enough to hold artichokes in one layer. Bake uncovered about 20 minutes or until breadcrumbs are golden brown.
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