Baby Artichokes Stuffed with Panko, Parmesan, and Garlic
Servings 4
Equipment
- Baking dish
- Large pot
- Steamer
Ingredients
- 4 baby artichokes
- Juice & zest from ½ lemon
- ½ cup of Italian seasoned panko crumbs
- ¼ cup of Parmesan cheese shredded
- 2 tsp olive oil
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.
- Add a bunch of water to a large bowl then squeeze half the lemon juice into the water.
- Take each artichoke and peel off the heavy, thick outer leaves until you are left with the thin greenish-yellow leaves; trim about 1/2 inch off the top of the artichoke.
- Trim the stem and any thick remainder of the bottom leaves that remain on the stem.
- Cut the artichokes in half lengthwise. Remove the hair from the heart of the choke on both halves.
- Place into the bowl of lemon water. Repeat the process with the remaining artichokes.
- Place the artichokes in a large pot with a steamer inside. Steam for 3-5 minutes or until fork-tender.
- Meanwhile, combine the panko crumbs, Parmesan cheese, minced garlic, lemon zest, olive oil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, together in a bowl. Mix until well combined.
- Remove the artichokes from the steamer and place them in the small baking pan, cut side up and close together.
- Spoon the panko mixture on top of each artichoke half then coat with cooking spray.
- Place into the oven and bake for 15 minutes or until tender and golden brown. Serve immediately! Enjoy.