Stuffed Artichokes

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I am a little shocked that I made this all by myself! I love artichokes but I have never made one at home. I first discovered artichokes when I went to college in California and used to eat them out. But there are not many vegan options out in restaurants and I have been craving them. So, when I saw organic artichokes at the health food store, I decided it was time. It was not nearly as complicated as I thought it would be! If I can make this, so can you!

2 artichokes
2 lemons
1 cup breadcrumbs
1 cup nutty parmesan
Small bunch of fresh chives, 6 or 8, thinly sliced

Cut the stem off the bottom of the artichokes and pull off any dark or unhealthy looking leaves at the bottom. Then, using a serrated knife, cut the top 1/4 to 1/3 of the artichoke off. Use kitchen scissors to cut the little spiky points off of each leaf. Gently pull the artichoke open a little between the leaves and rinse under cold water.

Fill a big pot up with boiling water and cut one of the lemons in half. Drop the lemon halves and artichokes into the water and bring to a boil. Put the lid on the pot but not all the way and cook the artichokes for 20 to 25 minutes, or until a knife is easily inserted.

While the artichokes are cooking, mix the breadcrumbs, nutty parm, and chives with the fresh lemon juice until it kind of clumps together.

When the artichokes are done, lift them out of the water with tongs and let them sit until cool enough to touch. Use a big soup spoon and scoop out the inedible part of the choke – it will be spiky and hairy. Clean out the center until you see the beautiful choke.

Gently pull the leaves apart and stuff in as much of the mixture as you can. Drop the rest into the center. There may be some stuffing leftover. Eat and enjoy!

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