Ingredients
4 large whole artichokes
1 lemon
180 g plain dry bread crumbs
100 g grated Parmesan cheese
45 g chopped fresh parsley, plus extra for garnish
6 cloves garlic, minced
4 tsp kosher salt, divided
1 tsp ground black pepper
600 ml water
120 ml olive oil
Directions
Step 1
Prepare the artichokes by cutting off the top 1/4 and discarding it. Trim off the top 1/2 inch from the remaining leaves and cut off the bottom inch of the stalk to create a flat base. Turn the artichokes upside down and tap them on a surface to loosen the leaves.
Step 2
Zest 3/4 teaspoon of lemon zest and set it aside. Cut the lemon in half and rub the cut leaves and stem of each artichoke with lemon. Repeat the preparation for the remaining artichokes.
Step 3
In a medium bowl, combine the reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons of salt, and pepper. Mix well.
Step 4
Evenly sprinkle the bread crumb mixture into all the artichoke leaves, avoiding the thistle leaves in the center. Work the mixture into each crevice of each artichoke until it's evenly distributed.
Step 5
Pour water into the bottom of a Dutch oven and add the remaining 2 teaspoons of salt. Place the artichokes in the pot so that they are touching and can remain upright during cooking. Drizzle olive oil over the artichokes, bring to a boil, then reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
Step 6
Allow the artichokes to stand for 10 to 15 minutes before serving. Sprinkle with additional parsley if desired.
Step 7
Serve the artichokes warm or at room temperature.