Stuffed Artichokes - Welcome Spring!

Stuffed Artichokes
Serves 4

Stuffed artichokes are a signature menu item at every Italian restaurant, and they’re generally loaded with cheese, breadcrumbs and butter. Here is a lighter and healthier version of the classic. 

4 whole artichokes
1 lemon, cut in half
1 cup whole wheat panko
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup chopped parsley
½ cup Parmesan cheese

Preheat broiler. Cut bottom and top off artichokes. Remove outer more fibrous leaves from the choke. Using the cut side of the lemon, rub the cut sides of the artichoke. Place artichokes bottom side down in a pasta pot. Fill pot with 1” water. Place ½ lemon in pot and bring to a boil. Cover and simmer (aka steam) the artichokes until tender. Remove and allow to cool completely.

Combine panko, butter, olive oil, parsley and Parmesan cheese until it resemble a crumble. Stuff leaves of the artichoke evenly with the crumble. Broil until browned and crispy. Serve warm. To eat pull leaves out of the choke and eat the bottom of the leaves. When you reach the center, eat the heart in its entirety.