1/4 cup extra virgin olive oil (plus extra for drizzling)
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
Directions
Trim the stems of the artichokes so they can stand upright. Remove the tough outer leaves from the bottom and trim the tops of the leaves with kitchen scissors to remove the sharp tips. Rinse the artichokes under cold water to remove any dirt or debris. Squeeze some lemon juice in a large pot of boiling water, to prevent browning, and boil with lid on for 30 minutes until tender.
In a large mixing bowl, combine the Italian bread crumbs, grated Parmesan cheese, minced garlic, chopped parsley, olive oil, lemon juice, salt, black pepper, and red pepper flakes. Mix well until the ingredients are fully combined and the bread crumbs are moistened with the olive oil.
Remove the artichokes from the water and let cool until you can handle them. Gently spread the leaves of each artichoke apart and stuff the bread crumb mixture into each leaf, pressing it in so it holds together. Be generous and fill the centers of the artichokes as well.
Place the stuffed artichokes upright in a casserole dish. Drizzle a little olive oil on top of each artichoke for added flavor.
Uncovered, bake the artichokes 20-25 minutes until the leaves tender and browned and the artichokes can be easily pulled apart.
Carefully remove the artichokes from the dish using tongs and let them cool slightly before serving. Optionally, you can sprinkle more Parmesan cheese on top for extra flavor. Serve warm, and enjoy the flavorful stuffing by pulling off the leaves and scraping the filling from the base with your teeth!
