6 medium artichokes
1/2 lemon 1/2
500 ml soft bread crumbs 2 cup
175 ml parmesan cheese, grated 3/4 cup
75 ml parsley, chopped 1/3 cup
2 garlic cloves, chopped
1 tomato, finely diced
salt & pepper to taste
75 ml olive oil 1/3 cup
Wash artichoke and drain upside down to dry. Cut off bottom stem, leaving a level base. Remove loose leaves.
With a sharp knife; slice off 1 inch (2.5 cm) from top of artichoke trimming the tips of the leaves straight across. As you trim, rub the artichoke with lemon to prevent discoloration.
In a small bowl; combine bread crumbs, cheese, parsley, garlic and tomato. Blend well; seasoning with salt and pepper.
Place artichokes in shallow pan. Divide the filling between the artichokes. Drizzle oil over top of artichokes. Add 1 cup (250 ml) water to bottom of pan. Cover tightly with aluminum foil. Bake in preheated 325 F (160 C) oven for 1 hour and 45 minutes.
Serves 6