• Lemon water (2 lemons, halved and juiced into in 2 qt. water)
  • 6 Artichokes, stemmed, outer leaves and hearts removed
  • 2 C. Chicken or vegetable stock
  • Stuffing (see below)
  • 3 Tbsp. Olive Oil
  • 2 Tbsp Butter
  • 1 C. Breadcrumbs made with Canyon Bakehouse Mountain White Bread
  • ½ C. Sautéed, finely chopped mushrooms (see below)
  • ¼ C. Chopped Fresh Italian Parsley, divided (half for garnish)
  • 2 Tbsp Grated Parmesan Cheese
  • 1 tsp crushed hot red pepper, divided (half for garnish)
  • Salt and Pepper, to taste
Sautéed Mushrooms
  • 6 oz. Fresh Mushrooms
  • 1 Garlic Clove, chopped


  1. Preheat the oven to 400 degrees and prepare an 9×13 baking dish with oil or cooking spray.
  2. As the artichokes are prepared, submerge them in the lemon water.
  3. Remove the prepared artichokes from the lemon water and place them top down on a clean kitchen towel to drain.
  4. In a mixing bowl, whisk the stuffing ingredients together. Set aside.
  5. Working one at a time, spread the leaves of each artichoke. Fill the center with stuffing, and between each layer of leaves.
  6. Nestle the stuffed artichokes into a prepared baking dish.
  7. Pour the stock around the stuffed artichokes, into the bottom of the dish.
  8. Shake the remaining stuffing over the entire dish and into the broth.
  9. Season with salt, pepper, the remaining parsley and red pepper flakes.
  10. Drizzle with olive oil.
  11. Cover with foil and pierce with a knife, to vent.
  12. Bake at 400 degrees for 30 min, until leaves are tender.
  13. Uncover and bake for 10 more minutes, until the tops are browned.
  14. Spoon the sauce into shallow soup plates and serve the artichokes on top.