Ingredients:

  • 4 large globe artichokes (about 1.5 lbs or 680 g each)
  • 1 cup (100 g) grated Parmesan cheese
  • 1/2 cup (60 g) breadcrumbs (preferably Panko)
  • 4 cloves garlic, minced
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and black pepper to taste

Instructions:

  1. Trim the tops and stems of the artichokes; remove small outer leaves. Slice each artichoke in half lengthwise and scoop out the furry choke with a spoon.
  2. In a bowl, combine breadcrumbs, Parmesan cheese, minced garlic, olive oil, lemon juice, parsley, salt, and pepper. Mix well.
  3. Generously fill each artichoke half with the breadcrumb mixture, pressing down to ensure it adheres.
  4. Place filled artichokes cut-side up in a steaming basket over boiling water. Cover and steam for 15-20 minutes until tender.
  5. Preheat the oven to 375°F (190°C). Transfer steamed artichokes to a baking dish. Drizzle with olive oil and bake for 15-20 minutes, until the top is golden brown.
  6. Remove from the oven and let cool slightly before serving.