Artichokes Parmesan

My in-laws, Dave and Linda, always bring me artichokes when they are in season. I first started liking them when Phil and I first moved back from California. We lived with his parents for a while and Linda always made artichokes when they were in season. We would just dip them in olive oil with either salt and pepper or garlic salt. This was was first stuffed artichoke I have ever had. The recipe called to cut the artichokes in half and then top them with the bread crumb mixture. I think next time I would leave them whole, dig out the middle and stuff that way. I found it hard to eat as I usually pull the leaves off from the outside in. So, it was hard to get the topping on every bite. It was really good though, just very messy.

Artichokes Parmesan
 Adapted from Better Homes and Gardens

3 medium artichokes
Lemon Juice
1 cup bread crumbs
1 cup diced tomatoes
1/4 cup grated parmesan
2 teaspoons minced garlic
Dried parsley
Olive oil
Salt

Wash artichokes. Remove stems and outer leaves. Snip any sharp pieces off tops of leaves. Cut in half lengthwise.

Brush with lemon juice.

Fill a large pot with a couple inches of water. Bring water to a boil. Boil artichokes covered for 20 minutes.

With about 5 minutes left, preheat oven to 375 degrees.

Combine bread crumbs, tomato, parmesan cheese and garlic in a bowl.

Once artichokes are done boiling, remove center leaves and fuzzy choke.

Sprinkle artichokes with salt.

Top with bread crumb mixture. Then drizzle with olive oil.

Place in a 9 x 13 baking dish and cover with foil.

Bake for 15 minutes. Then remove the foil and bake another 10 minutes.

Top with dried parsley.

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