- 4 medium artichokes
- 1 lemon
- 3 cups fresh breadcrumbs (or, thick Italian bread, crusts removed and torn into small pieces)
- 1/4 cup extra virgin olive oil plus 2 tablespoons additional olive oil
- 1/2 onion or 2 shallots, minced
- 1/2 cup diced fresh mushrooms
- 3 cloves garlic, minced
- 1 tomato, diced
- zest of 1/2 lemon
- 2 tbsp fresh parsley, minced
- 1 tsp Italian seasoning
- 1/2 cup of freshly grated Parmesan cheese
- sea salt
- freshly ground pepper
- 5 tbsp Caravella Limoncello
- 1/2 cup water
- 4 tbsp butter, melted
Trim the artichokes by cutting off the upper 1/3 and removing the tough outer leaves. With a spoon, remove the center leaves and fuzzy chokes, leaving a center cavity.
Squeeze fresh lemon juice into the cavity and cut surfaces to prevent discoloration. Toss breadcrumbs with 1/4 cup olive oil and spread onto a sheet pan.
Bake at 400°F for 10-12 minutes or until slightly golden brown. Remove and let cool.
In a medium skillet, heat the remaining 2 tablespoons olive oil and sauté onion and mushrooms for about 3 minutes. Add garlic and sauté for another minute. Add tomatoes, lemon zest, parsley, Italian seasoning and sauté for another minute. Remove from heat and stir in the cooked breadcrumbs, 2 1/2 tablespoons Parmesan cheese, sea salt, pepper and three tablespoons of Caravella Limoncello.
Drain artichokes and fill the center and in between the leaves with stuffing. Place artichokes into a shallow baking dish and drizzle with 2 tablespoons of melted butter. Top with remaining Parmesan cheese.
Pour 1/2 cup water into the pan, cover with foil and bake at 375°F for 45 minutes, or until a knife easily pierces the center of the artichoke.
In a small saucepan, melt the remaining 2 tablespoons of butter and cook until lightly browned. Add the remaining 3 tablespoons of Caravella Limoncello and stir. Remove from heat and drizzle over cooked artichokes. The artichoke recipe is ready to serve .....immediately......Nice taste !