Stuffed Artichokes

Preheat oven to 375 F.

Cut stems off of artichokes. Place upside down in a large pot and fill with water. Boil for 20 minutes. Artichokes should be submerged in water, so you may need to place a bowl or another object on top.

Remove artichokes from pot. Let drain upside down for 10 minutes. Cut off the top 1/2 to 1 inch of artichoke. Trim remaining leaf tips if sharp.

In a small saucepan, heat 1 tablespoon of olive oil and 1/8 cup butter. Add chopped garlic, bread crumbs, salt, pepper, and any other fresh herbs or seasons you desire. Stir until mixture comes together. It will most likely be dry, so add the remaining oil and butter. Add in the parmesan cheese, a squirt of freshly squeezed lemon juiced, and stir until lightly golden brown.

Pull apart artichoke leaves and spoon mixture evenly inside. Place artichokes in a baking dish and add 1 inch of water to the bottom.

Bake for 15 minutes uncovered. Place foil over the artichokes and bake for another 25 minutes.

Serve with clarified butter and a dish to discard the leaves.