Baked Artichoke (Nonna Style)

Pre-heat oven to 400F
Combine breadcrumb, olive oil, lemon zest, parsley, salt, and Parmesan cheese in a bowl. Mix well.
Cut the stem off of the artichoke so the artichoke lies flat. Cut 1 inch off of the top of the artichoke and use scissors to cut down the spines around the bulb.
Gently open the artichoke and squeeze lemon juice into the center.
Spoon breadcrumb mixture in every crevice possible. Do your best!
Wrap the artichoke with foil and place on an oven tray or cookie sheet in your oven. Roast for 1 hour and 30 minutes or until the meat of petals become tender.
Serve with warmed butter or your chosen dipping sauce!

1 each fresh purple or green artichoke

2 Tbsp. parsley (Chopped)

1 each lemon, zested and juiced

2 Tbsp. Parmesan cheese (Grated)

1 Tbsp. Olive oil

2 Tbsp. Bread crumb

1 tsp. kosher salt

Pre-heat oven to 400F
Combine breadcrumb, olive oil, lemon zest, parsley, salt, and Parmesan cheese in a bowl. Mix well.
Cut the stem off of the artichoke so the artichoke lies flat. Cut 1 inch off of the top of the artichoke and use scissors to cut down the spines around the bulb.
Gently open the artichoke and squeeze lemon juice into the center.
Spoon breadcrumb mixture in every crevice possible. Do your best!
Wrap the artichoke with foil and place on an oven tray or cookie sheet in your oven. Roast for 1 hour and 30 minutes or until the meat of petals become tender.
Serve with warmed butter or your chosen dipping sauce!

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