Here's What You'll Need
1
globe artichokes, shallots, garlic, breadcrumbs, parmigiano reggiano, sun dry tomatoes, fine herbs, lemon, salt, pepper, olive oil, flaky sea salt
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2
Bring a pot of water to a boil. Add salt and zested lemon, cut in half and squeezed. Place artichokes in the pot, then cook at for 20 minutes. Use tongs to transfer artichokes to a plate. Cool.
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3
Heat olive oil in a skillet. Add shallot then cook until softened, about 2 minutes. Add garlic, stir to combine and heat through then remove from the heat.
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4
Combine shallots, breadcrumbs, Parmigiano Reggiano, sun dried tomatoes, herbs, lemon zest, salt, and pepper. Add reserved oil from sun dried tomatoes then stir to thoroughly mix the filling.
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5
Cut each artichoke in half from top to bottom, cutting straight through the stem. Remove the choke in the center of each artichoke by using a spoon to scoop it out fully, then discard.
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6
Line a baking sheet with parchment paper. Arrange the artichokes on top. Use a spoon to help stuff the artichokes, beginning with the outer leaves and filling them generously.
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7
Drizzle each stuffed artichoke with olive oil, then bake for 15 minutes, or until golden brown. Sprinkle with some flaky sea salt just before serving.
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