Directions

1. Prepare acidulated water by squeezing halved lemons into bowl of water to keep artichokes from browning (while cleaning).
2. Clean artichokes. Using a Trimmer, cut stems from artichokes. Peel off any outer leaves and trim remaining leaves with kitchen shears (Super Shears). Gently open artichoke and remove fuzzy choke. A grapefruit spoon works well.
3. Place each artichoke in acidulated water while cleaning remaining artichokes.
4. Preheat oven to 400°F.
5. Place olive oil in large sauté pan. Add garlic and onion. Cook until garlic is fragrant. Add breadcrumbs, basil, parsley, salt and pepper. Cook until breadcrumbs are toasted. Add a drizzle of extra virgin olive oil. Turn heat off and add Parmigiano Reggiano.
6. Stuff the center of the artichoke and gently pull/separate artichoke leaves to make room for additional stuffing.
7. Place stuffed artichokes in baking dish. Drizzle with white wine or chicken stock. Bake until golden and fork tender, 30-45 minutes, depending on size of artichoke.
8. Cook's Tip: To test for doneness, insert a fork into the heart (the bottom) of the artichoke. It should be tender.