1 cup soft breadcrumbs (you need soft
breadcrumbs for this recipe)
1/2 cup grated parmesan
1 tbsp fresh thyme leaves
2 cloves garlic, chopped finely
1 small onion, chopped finely
1/4 cup lemon juice
1 tbsp olive oil
artichoke stem close to base. Remove coarse outside leaves and trim
the rest, then place in a bowl of iced water with 3 or 4 slices of
lemon. In a stainless-steel saucepan, steam artichokes for 20
minutes. When cool enough to handle, pull out the center leaves and
scoop out the choke.
the breadcrumbs by placing 2 slices of torn bread in a blender or food
Preheat oven to
200C. Combine breadcrumbs, parmesan, thyme, garlic, onion and lemon juice.
Separate artichoke leaves and push crumb mixture between them. Place
artichokes on a baking tray, sprinkle with olive oil and bake in preheated
oven for 15 minutes, or until crumbs are brown.
Serve as a
first course, or with roast rack of lamb.