Ingredients:
- 4 large artichokes
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons Herbes de Provence Olive Oil
- Salt and pepper, to taste
- 1 lemon, halved
- Fresh dill or parsley, for garnish
Instructions:
- Preheat your oven to 375ºF (190ºC).
- Prepare the artichokes by cutting off the stem and the top third of each artichoke. Remove the tough outer leaves, and then use kitchen scissors to trim the prickly tips off the remaining leaves.
- Rub the cut sides with a lemon half to prevent browning. Gently spread the leaves open to create space for the stuffing.
- In a bowl, combine breadcrumbs, grated Parmesan, minced garlic, salt, and pepper. Drizzle the Herbes de Provence Olive Oil over the mixture and stir until well combined.
- Spoon the breadcrumb mixture into the artichokes, making sure to get it between the leaves.
- Place the stuffed artichokes in a baking dish and squeeze the remaining lemon juice over the top.
- Add about an inch of water to the bottom of the baking dish, then cover tightly with foil.
- Bake for about 60-70 minutes, or until the leaves pull away easily.
- Carefully remove from the oven, uncover, and allow to cool slightly.
- Garnish with fresh dill or parsley, drizzle a little more Herbes de Provence Olive Oil, and serve warm.