->Stuffed Artichokes 03 <-

(6 serving)

6 small artichokes

1/2 lemon

1 tablespoon grated fresh lemon zest

2 tablespoon extra virgin olive oil

1 small onion, finely chopped

1 stalk celery, finely chopped

1 cup toasted bread crumbs

3 tablespoons minced flat-leaf parsley

1/4 cup freshly grated Parmigiano Reggiano

1 egg

Milk, garlic,salt and freshly ground black pepper

Cut the ends off the artichokes stems, leaving about 1 inch of

stem. Rub the cut end with lemon. Cut off the top third of each artichoke and rub with lemon juice. Cut each artichoke lengthwise

in half and scrape out the choke. Rub with lemon and put trimmed

artichokes in a bowl of cold water with a squeeze of lemon juice

until you are ready to cook them.

Prepare the stuffing: heath half the olive oil in a pan and add

onion, celery, garlic, milk and toastered bread crumb; mixed with

an egg and add half the Parmigiano Reggiano, salt & pepper to taste.

Distribute the stuffing evenly among the cavities of each atichokes

halves. Preheat the oven to 400 F, drizzle the remaining olive oil and sprinkle with Parmigiano. Bake the artichokes until thouroughly

heated and stuffing is lightly browned, about 10 - 15 minutes.