4 medium artichokes
1 lemon
3 cups fresh breadcrumbs (or, thick Italian bread, crusts removed and torn into small pieces)
1/4 cup extra virgin olive oil plus 2 tablespoons additional olive oil
1/2 onion or 2 shallots, minced
1/2 cup diced fresh mushrooms
3 cloves garlic, minced
1 tomato, diced
zest of 1/2 lemon
2 tbsp fresh parsley, minced
1 tsp Italian seasoning
1/2 cup of freshly grated Parmesan cheese
sea salt
freshly ground pepper
5 tbsp Caravella Limoncello
1/2 cup water
4 tbsp butter, melted

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 1/4 cup olive oil and spread onto a sheet pan.

Bake at 400°F 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 1/2 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°F 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.

Serves 4.

Submitted by: AnnieCK