Serves 2-4

2 large artichokes, quartered

3 Tb olive oil

2 cloves crushed garlic

Salt & pepper

2 cups bread crumbs (plain or Italian-seasoned)

1/2 cup grated parmesan

1/2 cup chopped parsley

Zest of one lemon

1/2 tsp dried basil

To drizzle on top of your finished artichokes: whisk together the juice of one lemon, 2 Tb olive oil, and a little salt and pepper.

Preheat the oven to 375

To make the filling, first whisk together the olive oil, garlic, salt and pepper, and then toss in the rest of the filling ingredients.

Next, prepare your artichokes: Remove the stems and trim the spikey tops off of the outer leaves. With a large serrated knife, cut each artichoke in quarters lengthwise. With a sharp paring knife or a spoon, remove the very inner hairy leaves of the choke including any baby leaves that have little thorns on them, and then rinse to remove any strays.

You can gently pull the leaves of the artichoke a bit more open and then stuff each leaf with a little bit of the filling as well as putting a little extra stuffing in the center where the heart is.

In a baking pan, place about a half inch of boiling water in the bottom and then arrange your artichoke halves. Drizzle each one with a little bit of olive oil. Cover with foil and bake for about 45 minutes until you can easily pierce the heart with a fork.

To serve, drizzle each artichoke with a little bit of the lemon dressing.