I decided to give them a try again this weekend. I am not sure why, but I always thought these were especially complicated. Not the case! Actually, quite the opposite. Very few ingredients, nothing to be done on the stove top and they can actually be cooked pretty quickly in the microwave.
These are sure to impress as they do give the appearance of slaving in the kitchen all day. It can be our secret that these are very simple and easy to make!
2 1/4 cups breadcrumb
1 cup minced parsley
1 medium onion minced
1/2 cup olive oil plus 2 tbsp
3 tbsp lemon juice
Salt and pepper to taste
If cooking in the oven, preheat the oven to 350 degrees. Trim artichoke stems so that they may stand upright. Cut the pointed end of the artichoke to flatten the bottom. Trim pointed leaves with a scissor. Spread leaves apart to ready them for stuffing. Dip cut side in lemon juice to keep from darkening.
Mix the breadcrumb, parsley, onion, 2 tbsp olive oil and salt and pepper in a bowl. Stir to moisten. Stuff artichokes with mixture by spreading leaves and filling. Tamp down and continue to stuff. Place artichokes stuffed side up in a pan. Drizzle with the 1/2 cup olive oil, ensuring each artichoke is sufficiently moistened. Fill the bottom of the pan with about 1/4 inch of water.
If cooking in the oven cover with foil and bake at 350 degrees until tender. If using the microwave, cover with plastic wrap folding back one corner allowing the steam to vent while cooking. Microwave on high for 13-15 minutes or until tender (note: microwave cooking times can vary greatly so adjust for your particular microwave).