Buttery Stuffed Artichokes


▢ 2 large artichokes
▢ 1 lemon divided
▢ 1 tablespoon olive oil

Bread Crumb Stuffing

▢ 1 cup Panko bread crumbs
▢ 2 tablespoons butter
▢ ¼ teaspoon garlic powder
▢ ½ teaspoon lemon zest from lemon above
▢ ⅔ cup parmesan cheese shredded, divided
▢ salt & pepper to taste


Rinse the artichokes and trim the bottom of the stems. Cut off about 1″ of the top of the artichoke. Using scissors, cut the tip off of each leaf. Rinse artichokes under cool water.
Bring a large pot of salted water to a boil. Add artichokes and simmer 30-45 minutes or until leaves are easily pulled off. Drain well.
Meanwhile, preheat oven to 425°F.
Combine bread crumbs, butter, garlic powder, lemon zest, and ¼ cup of the parmesan cheese in a small bowl. Stuff breadcrumb mixture between the leaves of the artichoke.
Place on a baking sheet, top with remaining parmesan cheese, and drizzle with olive oil. Bake 8-10 minutes or until crumbs are golden. Broil 1-2 minutes if desired.
Serve warm with lemon wedges and melted butter or aioli for dipping.


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