4 jumbo artichokes
2 lemons, juiced
10 garlic cloves, thinly sliced
1 cup grated Parmigiano
2 bunches chopped parsley leaves, about 1/2 cup
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper |
In a large saucepan, combine 4 quarts of water the lemon juice and bring to a boil. Add the artichokes and blanch for 20 minutes, until tender. Drain, cool, and set aside. Remove the outer layer of leaves from the artichokes and cut the artichokes in quarters. Use a small knife to remove the spiny choke.
Preheat the oven to 375* degrees F.
Mix the sliced garlic, Parmigiano, parsley, and extra-virgin olive oil loosley.
Season the cavity of each artichoke with salt and pepper and stuff in and around the elaves with cheese/garlic mixture. Put the artihokes in a shallow baking dish,m place in preheated oven and bake for 45 minutes. Remove and let rest 10 minutes. Serve immediately.
(I boiled mine a little longer until they were almost done and then only baked them for about 15 minutes.) |
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