Clean artichokes by peeling the stems, chopping off the top third and peeling off the outer
tougher leaves. Keep the prepared artichockes in a bowl of water with a little lemon added
to prevent discoloration while you finish cleaning the rest.
In a small caserole dish, large enough to hold them all, add the artichokes, the garlic, olive
oil, and white wine. Add a little water (if needed) to bring the level up to almost cover the
artichokes.
Cover, and then bake in the oven until they are tender (about 20 to 30 min).
Remove artichokes from the oven and increase the temperature to 425. Pour off any excess
liquid from the cooked artichokes and set aside. Mix together the bread crumbs, salt,
pepper, lemon zest, lemon juice, parsley, and oil and sprinkle over artichokes in dish. Drizzle
on more olive oil and bake until topping becomes golden brown.
Serving
Suggestions
Immediately or at room temp
Originally Submitted
2/13/2010
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