3 artichokes
3 C seasoned bread crumbs
1½ C parmesan cheese
1 TSP sweet basil
1 TSP thyme
1 lemon
2 TBS parsley (chopped)
4 cloves garlic (minced)
¼ TSP black pepper
½ TSP salt
½ C olive oil
Onion (minced)
Temperature:
Cut the stems off of the artichokes. Open the leaves and wash. Rub with lemon or soak in a lemon juice and water mix. Cut the spiny tips off of the leaves with a kitchen shears. Saute the onion in 1 TBS olive oil, add the garlic and saute for another minute. Mix in all of the other dry ingredients. Add ½ of the olive oil. Stuff leaves with the dry stuffing mix. Pour the remaining oil over them (optional). Place in a deep pot with 3 inches of water and ½ TSP salt – a steamer rack helps. Cover and steam for 30 minutes or until tender. Don’t let the water boil over onto the artichokes.
Variations: Add crabmeat, shrimp, crawfish or ham.