Artichokes weren't originally on tonight's menu, but the supermarket had beautiful large fresh artichokes with 10" stems, so I had to try this recipe!
Thanks to the other reviewers for their suggestions. I made similar changes: Italian breadcrumbs + panko, olive oil, and more garlic. I steamed the artichokes for 20 minutes along with the peeled stems. Let cool, then removed the choke. Chopped the steamed stems and added to the stuffing.
Sat the stuffed artichokes in 1" of water to which I added some chopped garlic, lemon juice, and olive oil. Into the oven at 450, covered, for 20 minutes then 10 minutes with the lid off. PERFECT, didn't even need any butter for dipping.
(Artichokes are very high in anti-oxidents....as if I need any further justification!)
7 users found this review helpful
Nov. 6, 2011