Ingredients
4 medium artichokes
1 lemon
3 cups fresh breadcrumbs (or, thick Italian bread, crusts removed and torn into small pieces)
¼ cup extra virgin olive oil plus 2 tablespoons additional olive oil
½ onion or 2 shallots, minced
½ cup diced fresh mushrooms
3 cloves garlic, minced
1 tomato, diced
Zest of ½ lemon
2 Tbsp fresh parsley, minced
1 tsp Italian seasoning
½ cup of freshly grated Parmesan cheese
Sea salt
Freshly ground pepper
5 Tbsp Caravella Limoncello
½ cup water
4 Tbsp butter, melted
Preparation
Trim the artichokes by cutting off the upper 1/3 and removing the tough outer leaves. With a spoon, remove the center leaves and fuzzy chokes, leaving a center cavity.
Squeeze fresh lemon juice into the cavity and cut surfaces to prevent discoloration.
Toss breadcrumbs with ¼ cup olive oil and spread onto a sheet pan. Bake at 400 degrees for 10-12 minutes or until slightly golden brown.
Remove and let cool.
In a medium skillet, heat the remaining 2 tablespoons olive oil and sauté onion and mushrooms for about 3 minutes. Add garlic and sauté for another minute. Add tomatoes, lemon zest, parsley, Italian seasoning and sauté for another minute. Remove from heat and stir in the cooked breadcrumbs, 2 ½ tablespoons Parmesan cheese, sea salt, pepper and three tablespoons of Caravella Limoncello.
Drain artichokes and fill the center and in between the leaves with stuffing. Place artichokes into a shallow baking dish and drizzle with 2 tablespoons of melted butter. Top with remaining Parmesan cheese.
Pour 1/2 cup water into the pan, cover with foil and bake at 375 degrees for 45 minutes, or until a knife easily pierces the center of the artichoke.
To serve: In a small saucepan, melt the remaining 2 tablespoons of butter and cook until lightly browned. Add the remaining 3 tablespoons of Caravella Limoncello and stir. Remove from heat and drizzle over cooked artichokes. Serve immediately.
