Ingredients:
12 -16 baby artichokes
1/4 cup olive oil
1 cup dry white wine
3 cloves garlic, peeled and crushed
1 cup breadcrumbs
1 tablespoon finely grated lemons, zest of
1 tablespoon fresh lemon juice
3 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
additional oil, for drizzling
Directions:
Preheat the oven to 375F.
Clean the artichokes by peeling the stems, chopping off the top third, and peeling off the outer, tough leaves.
Keep the prepared artichokes in a bowl of water with a little lemon added to prevent discoloration while you finish cleaning the rest.
In a small gratin dish large enough to hold them all, add the artichokes, the garlic, olive oil and white wine.
Add a little water if needed to bring the level up to almost cover the artichokes, cover, and then bake them in the preheated oven until they are tender.
Usually this will take between 20 to 30 minutes.
Remove the artichokes from the oven, and increase the temperature to 425F.
Pour off any excess liquid from the cooked chokes, and set aside.
Mix together the ingredients listed for the topping, and sprinkle this over the artichokes in the casserole dish.
Drizzle on a little additional olive oil, and bake the archokes just until the topping becomes golden brown.
Serve immediately, or at room temperature.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.