Stuffed Artichokes

Directions

Preheat oven to 190. Fill a large saucepan with water and bring to a boil. Squeeze juice from 1 lemon into water and place lemon in, too. Chop the stems off the artichokes. Remove any tough and purple leaves. Cut away the thorny tips; take care to not cut the tops just yet. Place artichokes in boiling water for 20 minutes. Combine parmesan, finely ground nuts, bread crumbs, olive oil, parsley and sliced garlic. Season with salt and pepper. Remove artichokes from water with a slotted spoon. Let cool until easy to handle. Cut the tops off to reveal the interior leaves. Remove thin pale yellow leaves in the middle and scoop out the choke with a small spoon. Gently push back green leaves so the artichoke looks like a blossoming flower and loosely place stuffing in interior cavity and between leaves. Bake artichokes in oven for 45 minutes or until stuffing is golden brown.