About the Recipe
Ingredients
2 large round artichokes
stale sourdough bread about the equvilent of 6 slices
1 teaspoon lemon zest
1/2 cup grated Parmesan cheese
8 cloves garlic, divided and chopped
1/2 cup chopped parsley
fresh oregano chopped (or dried)
Extra virgin olive oil
freshly ground black pepper
4 slices lemon, divided
1 bay leaf
salt
Preparation
Chop and the herbs and garlic finnally, zest the lemon and blitz the bread into breadcrumbs, grate the cheese on a fine gratting side and then combine in a mixing bowl with all the other ingredietns excluding the whole lemon and bay.
Preparing and stuffing the artichoke: Trim the very top outer leaves. Now pull out the soft inner light green leaves leaving the tougher outer leaves in tact. Using a teas spoon scoop out the choke the fluffy inedible inner part of the artichoke. Next trim off the pointy ends to most of the outer spines.
To stuff put the majority of the mixture in the caity created and then the remaining stuffing in between the out layers.
Place in a an oven proof dish /pan that has a lid, add one small cup of water, the bay and drizzle again with a little olive oil.
Cover the pot tightly with a lid. (Remember to cover the dish or this method will not work!)
Bake for 1 hour at 375°F (190°C), or until a knife easily penetrates the heart of the artichoke or you can easily remove one of the outer petals. (Depending on the size of the artichoke baking time can vary from 50 minutes to 1 hour 30 minutes or longer.)
Towards the end of the cooking time Remove the cover and bake further for a minute or so, enough to get some browning on the top of the stuffing.
Serve in large soup plates, drizzle with a little extra EVO.