4 large California artichokes
1 ½ cups seasoned bread crumbs
½ cup grated Parmesan cheese
1 large tomato, stemmed, seeded and chopped
2 T chopped parsley
Olive oil
Lemon juice

Preparation

Slice about 1 inch of the artichoke tops off crosswise. Trim stem to 1 inch or less, cut off thorns and discard lower leaves. Rinse under cold running water. In a deep saucepan or pot, stand the artichokes in 3 inches of water. Bring water to a boil. Cover and simmer 25 to 40 minutes, or until a leaf near the center pulls out easily.

Mix breadcrumbs, Parmesan cheese, tomato and parsley together, using a little olive oil to moisten. Stuff filling between leaves of artichokes working from the outside to the center until leaves are too tight to be filled. Place the artichokes in a pot filled with about ½ inch of water. (The pot should be just large enough to hold the artichokes so that they touch.) Pour a little olive oil and lemon juice over the artichokes. Bring the water to a boil. Reduce heat, cover and simmer for approximately 1 hour or until center leaf pulls our easily. Makes 4 servings.

The above recipe is taken from The California Artichoke Cookbook by the California Artichoke Advisory Board. For more information on artichoke preparation and recipes please visit the California Artichoke Advisory Board on the web at: www.artichokes.org

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