In a large skillet over medium heat, brown the garlic in 2 tbsp (30 ml) of the oil. Add the bread crumbs and cook, stirring frequently, for about 5 minutes or until golden brown. Transfer to a bowl. Add the cheese, herbs, lemon zest and the remaining oil (¼ cup/60 ml). Season with salt and pepper. Combine well and set aside.
Artichokes
Fill a large bowl three-quarters full with water. Add the lemon juice.
With a knife, cut off the upper third of the artichoke and remove the stem at its base. Remove the exterior leaves up to the trimmed ones. Dip the artichokes in the lemon water. Pull open the leaves to reveal the translucent inner petals and choke at the centre of each artichoke. Pull out the small petals by gripping firmly. With a spoon, gently scrape out the choke, keeping the heart and other leaves intact. Set aside in the lemon water.
Fill the centre of each artichoke with 1 tbsp (15 ml) of the stuffing. Slightly spread open the leaves and fill with the remaining stuffing, using about ¼ cup (60 ml) of stuffing per artichoke. Do not pack the stuffing.
In a large skillet, place the artichokes upright. Add the broth and oil. Cover and bring to a boil. Cook over medium-low heat for about 40 minutes or until the artichokes are tender.
Note from Ricardo
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.
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