Baked Artichokes with Crispy Stuffing (Tuscan)
| Yield: | 4 Servings |
| Categories: | Tuscan, Artichokes |
| 8 | md | Artichokes |
| 1 | Lemon; cut in half | |
| 6 | tb | Extra-virgin olive oil |
| 1 | c | Dry white wine |
| 3 | Sprigs fresh parsley; stems removed | |
| 2 | tb | Unsalted butter |
| 1/2 | lb | Potatoes; such as Eastern or Yukon Gold, peeled and cut into 1-inch cubes |
| 1 | ts | Fresh rosemary leaves |
| 1 | tb | Chopped fresh parsley |
| 4 | tb | Freshly grated Parmigiano-Reggiano |
| 4 | tb | Plain bread crumbs |
| Salt and pepper; to taste |
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