4 artichokes, leaves and stems trimmed
3 teaspoons kosher salt
2 cups fresh dried bread crumbs
4 ounces Flagship cheese, grated (about 1 cup)
1 bunch chopped fresh Italian parsley
1 teaspoon garlic powder
1/4 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
5 tablespoons unsalted butter
2 teaspoon minced garlic
Preheat oven to 375 ˚F.
Bring a large pot of water to a boil. Add the juice of one lemon and 2 teaspoons of salt. Add the artichokes and simmer, partially covered, for 20 minutes or until the bottoms are tender and can be pierced with a knife. Drain the artichokes and set aside to cool.
In a large bowl, combine the bread crumbs, cheese, parsley, garlic powder, chili powder, 1 teaspoon salt and the pepper. Slowly drizzle the olive oil over the mixture while stirring. Mix thoroughly.
When the artichokes are cool enough to handle, remove any broken leaves from the outside and gently press back the center leaves so the inner choke is revealed. Pull out the cone of white leaves in the center and, using a small spoon, gently scrape out the spiny choke being careful not to damage the heart.
Pack the bread crumb mixture into the open spaces of the artichokes. Place the artichokes on a baking sheet and bake for 15 minutes, or until the bread crumbs are golden brown.
While the artichokes bake, melt the butter in a small sauce pan over medium heat. Add the garlic and let cook for 2 minutes, being careful not to burn the garlic. Remove from the heat.
Serve the artichokes with a squeeze of lemon juice and the garlic butter for dipping.
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