4 jumbo artichokes
1 lemon halved, -- for
: blanching
1/2 md red onion, -- finely
: chopped
3 oz vegetable oil
2 cloves garlic, -- thinly
: sliced
2 bn parsley, finely chopped --
: to yield 1/2 cup
1/4 c grated Parmigiano-Reggiano
1/2 c fresh bread crumbs, lightly
: toasted under broiler
: Salt and freshly ground
: black pepper
Bring 6 quarts of water to a boil and add 1 tablespoon
salt.
Pull off the outer dark green leaves of each artichoke
until what remains is pale at the base and green at
the ends of tips. Cut off the green points to about
1-inch from top of pointy end. Each time you cut the
artichoke rub the freshly cut sides with half a lemon.
This will retain its light color. Cut the artichokes
into quarters. Using a small sharp knife, trim away
the choke from the inside. rub all cut edges with
lemon. Boil 5 minutes and refresh in cold water. Drain
and set aside.
Preheat oven to 400 degrees. In a medium saute pan
saute onion and garlic over medium heat in 3 ounces of
olive oil until softened, 8 to 10 minutes. Allow to
cool and stir in parsley, grated cheese and fresh
toasted bread crumbs. Season with salt and pepper. In
a shallow casserole, just large enough to hold
artichokes in one layer. Bake uncovered about 20
minutes or until breadcrumbs and golden brown.
