May 14, 2013 2 min read

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n Makes: 6 pieces

Ingredients

3 large fresh artichokes with stems

1 lemon, sliced

1 cup coarse bread crumbs

1/2 cup grated Romano cheese

1/4 cup melted butter

5 tablespoons lemon juice

1/2 teaspoon granulated garlic

1/4 cup fresh chopped parsley

1/2 teaspoon dried oregano

1/2 teaspoon pepper

Prepare artichokes: Bring a large pot of water to a boil and add the sliced lemon to the water. Snap off all the tough outer dark-green leaves from the artichokes. Cut in half length-wise. Peel off outer skin from the stems. Scoop and scrape out all of the fuzzy choke center. Place into the large pot of boiling water with the lemons and turn heat to medium-low; simmer for about 20 minutes. Drain artichokes and place on paper towels, scooped-side down.

Prepare stuffing: Mix melted butter with lemon juice, Dijon mustard, pepper, garlic, parsley and oregano in a mixing bowl. Add grated cheese and breadcrumbs, tossing until well-blended. Set aside until ready to stuff the artichokes.

Grilling: Heat grill to high. Sprinkle the inside half of the artichokes with olive oil, salt and pepper. Grill the inside half down first for 3 minutes. Turn them onto their back sides and fill the centers with the stuffing. Continue to grill for about 5 minutes more. Serve hot.