2heaping tbsp. Philadelphia Cream Cheese Italian Herb cooking crèmeor sub cream cheese with additional Italian seasoning
sea salt/pepperto taste
olive oil
Optional: melted butter or olive oil for dipping
Instructions
Rinse artichokes to remove any dirt.
Slice off long stem on the bottom and any smaller leaves so it sits flat. Also remove with a knife or scissors the top tips of the leaves from the top. They are spiny and can poke you so best to cut them off!
Next using a steamer pot or steamer basket in the bottom of a large pot, fill the pot with about 4 inches of water or about 1/4 full.
Place artichokes in the pot, cover, and bring water to a boil.
Steam for 40 minutes or until tender.
Drain well, laying upside down on a paper towel for a few minutes.
Preheat oven to 400 degrees.
Meanwhile, sauté diced onion and garlic in a sauté pan over medium heat with olive oil until softened.
Add cooking cream, breadcrumbs, 1/4 cup parmesan cheese, and salt and pepper to the pan and stir to melt and combine.
Place the artichokes in a large baking dish and spoon in filling to the center and the outside leaves.
Optional: before filling you can remove the inner inedible thin purple leaves and furry choke with a spoon so you have more room to stuff the artichoke!
Top each artichoke with the remaining parmesan cheese.
Bake artichoke for 10 minutes or until cheese is melted and stuffing is golden. Serve warm.
Optional: serve with additional lemon slices and melted butter for dipping.
Notes
Stuffing amount and cooking time may vary depending on artichoke size.