Stuffed Artichokes

Nothing is better than a steamed artichoke with a various dipping sauces to go along with it. However it's nice to change things up a bit and this recipe delivers. The artichoke is cut in half, the choke is removed, the center is stuffed with an Italian bread crumb mixture and than baked. It's delish!!

2-3 large artichokes
1 large lemon, halved
1/4 cup extra virgin olive oil plus extra for drizzling
3 cloves of garlic, minced
3 tablespoons olive tampanade
1/4 fresh parsley leaves, minced
1/4 teaspoon kosher salt
1/2 of an onion, diced
1/4 teaspoon black pepper
1/2 cup kalamata black olives pitted and coarsely chopped
1/2 cup parmesan cheese
2 tablespoons of capers, drained, rinsed and coarsely chopped
3/4 cup plain breadcrumbs

Spray a 9x13 inch baking dish with cooking spray. Preheat the oven to 400. Bring a large pot of salted water to boil. Using a pair of kitchen shears, cut the thorns off of the artichokes leaves, cut the top off and the stem off, and cut each artichoke in half. Using a sharp pairing knife and a spoon, remove the choke and some of the inner leaves from each half. Squeeze a little lemon juice over each half to keep it from turning brown. Add the artichokes to the boiling water along with the lemon halves. Cover and cook for 15-18 minutes, until they are tender. Drain in a colander, making sure all the water is removed from the leaves. Let them cool. Heat the oil in a skillet, add the onion and garlic. Cook, stirring constantly, until the onion is translucent. Turn off the heat and add the olive tampande, parsley, bread crumbs, olives and capers.Sprinkle the salt and pepper over each artichoke half. Fill the cavity of each artichoke half with the stuffing. Arrange the artichokes in the baking dish, stuffed side up. Drizzle olive oil over each half. Sprinkle the parmesan cheese over the top and bake for 15-20 minutes until the artichokes are heated through and the cheese has melted.