Golden Baked Stuffed Artichokes with Parmesan and Herbs

Trim the artichokes by cutting off the top third and removing any tough outer leaves.
Use a spoon to carefully scrape out the fuzzy choke in the center.
2. Pre-Cook the Artichokes
Bring a large pot of salted water to a boil.
Add the artichokes and simmer for 20-25 minutes until they are slightly tender. Drain and let cool.
3. Make the Stuffing
In a bowl, mix breadcrumbs, Parmesan cheese, minced garlic, oregano, thyme, salt, pepper, and pine nuts (if using).
Drizzle in lemon juice and olive oil, stirring to create a moist, crumbly mixture.
4. Stuff the Artichokes
Gently separate the artichoke leaves and fill the spaces with the breadcrumb mixture, packing it in well.
5. Bake to Perfection
Preheat the oven to 375°F (190°C).
Arrange the stuffed artichokes in a baking dish and pour vegetable broth around them to keep them moist.
Cover with foil and bake for 40 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes until the tops are golden and crispy.
6. Serve and Enjoy
Garnish with fresh parsley and serve warm.
Enjoy as a flavorful side dish or a light vegetarian entrée.
Serving and Storage Tips