Ingredients
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Instructions
- Preheat oven to 425.
- Wash artichokes thoroughly then slice the bottom stem off letting it stand evenly.
- Slice 1/4 inch off the top leaves leaving them exposed. Then stretch open the leaves making room for the stuffing.
- Combine all ingredients except the lemon then stuff in between each leaf. After you're done stuffing, squeeze a spritz of lemon on top to preserve the color (oops I forgot to do that). Then drizzle olive oil on top of each.
- Place the artichokes in a baking dish and fill 1/4 of the way up with boiling water. Cover with foil and bake for 1 hour and 15 minutes.