Anyone got a good stuffed artichoke recipe?

Little late to be doing this today but here you go.

Stuffed Artichokes

1 medium-size fresh artichoke

3/4 cup Italian-seasoned bread crumbs

1/2 cup freshly grated romano or Parmesan cheese

1/4 teaspoon anchovy paste (optional)

3 cloves garlic

2 green onions

Leaves stripped off a dozen stems of fresh Italian parsley

2 tablespoons fresh lemon juice

3 to 4 tablespoons extra-virgin olive oil

1/3-inch-thick slice of lemon

With a sharp knife, cut off the top one inch of the artichoke. Cut off the stem flush with the base. Do not discard the stem; it's edible.

Pull off the tough outer leaves around the bottom. With kitchen shears, trim off the thorny tips of the leaves.

Wash well in cold water. Drain upside down.

Combine bread crumbs and cheese in a bowl. Turn on a food processor and drop the garlic cloves in through the top to mince. Add anchovy paste, green onions, parsley, lemon juice and 1 tablespoon olive oil. Process to a paste. Thoroughly combine with the bread crumbs and cheese. Mixture should hold together when you pinch a bit of it. Add another 1 tablespoon olive oil if needed.

Set the artichoke on a large plate. With a small spoon, start stuffing the artichoke at the bottom. Open each leaf with your fingers and put a spoonful of stuffing in, then press it down with the spoon. Keep going around the artichoke, adding crumbs. When finished, scrape up all the crumbs on the plate and put them into the artichoke as well.*

Drizzle the finished artichoke with another tablespoon olive oil, dribbling oil on each leaf.

Prepare a pot with a lid large enough to contain the stuffed artichoke. Put a steamer in the bottom, with water to just below the bottom of the steamer. Put the slice of lemon on top of the artichoke.

Add the artichoke and the piece of stem to the steamer. Bring water to a boil, cover with lid and steam until a leaf pulls out easily or the artichoke stem can be easily pierced with a fork, 45 minutes to 1 hour. (The cooked stem can be peeled and eaten as is or in a salad.)

Check the water level often, adding water needed.

Serve warm or at room temperature. Keeps well, wrapped in plastic wrap and refrigerated.

my suggestions: Be sure to trim stem 1/4" below bottom of artichoke so it will sit flat in pot. Cut off the top 1" of artichoke with knife. Use scissors and cut off pointy stickers/thorns on end of each leaf. (see pic below) . Wash artichoke and let drain upside down.

ingredients: (2) med/large artichokes, (2 cups) Italian bread crumbs, (2T) minced garlic, (3/4 cup) parmesan / romano cheese, (1/4 cup) olive oil, (1/2 tsp) white pepper, (4T fresh lemon juice) , dash of salt. Mix above ingredients in large bowl .

Use tablespoon and then place a spoonful of bread crumb mixture between leaves. I start at bottom filling leaves, and work my way around artichoke and then up towards top. Compress stuffing into leaves with thumb, as you can use as much stuffing as you like. Drizzle some OO on stuffed artichoke and add 1-2 lemon slices.

I place stuffed artichokes in a large pot with steamer on bottom. I add 1-2T's of lemon juice and olive oil to water , bring to steam, then cover with lid. Reduce to medium heat. Check water level every so often and add more water if necessary since it will evaporate as steam. Cook artichokes for 45-55 minutes .

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OP, did you make artichokes and if so how was the finished product ?

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I did. Used your recipe. Came out pretty good.

Didn't have a steamer so I made a ring out of foil to set the artichoke on inside the pot.