Here is what you'll need!<br /><br />Garlic Parmesan-Stuffed Artichokes<br />Servings: 2<br /><br />INGREDIENTS <br />Artichokes<br />2 artichokes<br />1 lemon, juiced<br />Salt, to taste<br /><br />Stuffing<br />¼ cup butter <br />3 tablespoons garlic <br />1 lemon, juiced<br />2 cups bread crumbs <br />½ teaspoon salt <br />¼ teaspoon pepper <br />¼ cup parsley <br />Grated parmesan, for topping <br />Mayonnaise or butter, for dipping<br /><br />PREPARATION<br />Preheat the oven to 350°F/180°C.<br />Trim the stem off the artichoke to create a base and also one inch from the top. <br />Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke. <br />Squeeze the juice of one small lemon on top. <br />In a saucepan, boil two inches of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender. <br />In a pan, melt the butter and saute the garlic until fragrant, about 2 minutes. Squeeze in the juice of one lemon and stir. <br />Add in the bread crumbs, salt, pepper, and parsley. Stir until combined. <br />Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan. <br />Bake for 15-20 minutes or until golden brown. <br />Serve with dipping of choice and enjoy!
