4 medium globe artichokes
½ lemon
2 tablespoons chopped onion
1 garlic clove, finely chopped
2 tbs. extra-virgin olive oil, divided
1 cup fine dry bread crumbs
½ cup grated Parmigiano-Reggiano
cheese
2 tablespoons chopped fresh Italian
(flat-leaf) parsley
Salt and freshly ground black pepper
Use large knife to cut stem flush with base of artichokes. With fingers, pull off small leaves from around base. Use scissors to trim off prickly tips of exposed leaves. Lay artichoke on side and use knife to slice off tip of artichoke about ½-inch down. Rub cut edges with lemon to prevent darkening.
Fill wide saucepan half full of water. Bring to boil. Add artichokes. Cover and cook over medium heat until tender, 20 to 25 minutes.
While artichokes are simmering, combine onion, garlic and 1 tablespoon oil in medium skillet. Heat and stir over medium-low heat until onion is sizzling, about 5 minutes. Add crumbs. Cook and stir until crumbs are blended, about 2 minutes. Transfer to bowl. Add cheese, parsley and salt and pepper to taste, set aside.
When artichokes are done (to test for doneness, one leaf should pull out easily), remove from water with slotted spoon and invert onto folded kitchen towel. Let drain until cool enough to handle.
To remove chokes, spread leaves and reach down into centre. Pull out purple-tipped prickly petals. Using tip of teaspoon, scoop out fuzzy part from hearts. Discard prickly petals and fuzz.
Arrange artichokes, stem side down, in baking dish. Spread leaves at even intervals and stuff bread crumbs between leaves, distributing evenly. Drizzle remaining 1 tablespoon olive oil evenly over artichokes. Bake, uncovered, at 350 degrees until crumbs are browned, about 25 minutes. Serve warm or at room temperature. Makes 4 servings.