Ingredients:

  • 4 large artichokes (about 12 ounces/340g each)
  • 2 lemons (1 for soaking, 1 for juice)
  • 4 tablespoons (60ml) olive oil, extra virgin
  • 1/2 cup (120ml) dry white wine (optional, chicken broth can substitute)
  • 1 cup (240ml) water
  • 1/4 cup (60ml) olive oil, extra virgin
  • 1 medium onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 cup (90g) Italian-style breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese, plus more for topping
  • 1/4 cup (15g) chopped fresh parsley
  • 2 tablespoons (30ml) chopped fresh basil
  • 1 large egg, lightly beaten
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Trim stems, remove tough outer leaves, cut off the top third of each artichoke, and rub with lemon to prevent browning. Soak in lemon water.
  2. Sauté onion and garlic in olive oil until softened. Remove from heat and stir in breadcrumbs, Parmesan cheese, parsley, basil, egg, red pepper flakes (if using), salt, and pepper.
  3. Drain artichokes. Gently spread open the leaves and stuff generously with the breadcrumb mixture.
  4. Place stuffed artichokes in a baking dish. Drizzle with olive oil, pour in white wine (or chicken broth) and water. Sprinkle with additional Parmesan cheese. Cover and bake at 375°F (190°C) for 45 minutes.
  5. Remove the cover and continue baking for 15-30 minutes, or until the artichokes are tender and the stuffing is golden brown. Test for doneness by piercing the base of an artichoke with a fork; it should be easily pierced.
  6. Let the artichokes rest for 10 minutes before serving.