4 large artichokes, cleaned
1 lemon, cut in half
4 cups water
3 T. butter
3 T. olive oil
2 large cloves garlic, minced
2 cups seasoned dry bread crumbs
1 tsp. dried Italian seasoning
1/4 cup grated Romano cheese
1 tsp. salt
1 T. olive oil
1 lemon cut into thin slices
Place cleaned artichokes in bowl with lemon halves and water. While artichokes are soaking,
make stuffing by heating butter and oil in 8″ skillet. Add minced garlic and saute’ 30 seconds.
Add bread crumbs and dried Italian seasoning. Stir for 1 minute while bread crumbs brown
slightly. Remove from heat and stir in the grated cheese. Spread the leaves of artichokes open by
banging the chokes upside down on work surface and fill each with about 1/2 cup crumb
mixture. Place each artichoke in a deep pot with water 1/4 way up side of pot. Add 1 tsp. salt to
water and drizzle the 1 tablespoon oil over artichokes and place lemon slices on top. Cover:
bring to a boil, reduce heat to a simmer and cook on low for 45 minutes or until tender. Remove
from heat and serve room temperature.
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