Baked Stuffed Artichokes


4 large globe artichokes
1 lemon, sliced
3 cups plain panko breadcrumbs
1½ cups grated Parmesan cheese
2 tbsp. Healthy Solutions Shrimp Scampi spice blend
1 cup olive oil, plus 2 additional tbsp.
½ cup finely chopped parsley 


Remove any dry leaves around the stem of the artichoke. Trim the artichokes by cutting 1" off the top and 1/4" to 1/2" off the thorny leaf tips. Cut stem so they will sit flat. 

Mix together breadcrumbs, spice blend, grated parmesan, parsley and olive oil in a bowl. Stuff the crumb mixture into the artichoke by separating the artichoke leaves and stuffing the crumb mixture between them. 

Preheat oven to 375°F. Put 1 boiling water in the bottom of a Dutch oven that will snugly hold the artichokes. Add lemon slices and trimmed artichokes so that artichokes stand upright.  Drizzle with remaining 2 tbsp. olive oil. 

Cover the pot tightly with a lid so that it can create a steam bath when in the oven. This helps the artichokes cook through. Bake for 1 hour or until a knife easily penetrates the heart of the artichoke or you can easily remove one of the outer petals. 

Remove the cover and broil for 1 minute or until the top of the stuffing starts to brown and become crispy. 

Note: When picking out fresh artichokes, be sure to pick ones that feel heavy when you hold them. If they’re light, they may be dried out and tough.

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