Vegetables: Stuffed Artichokes 03 by Recipe Cottage

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	Stuffed Artichokes 03

		Stuffed Artichokes (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.