Step-by-Step Instructions

Step 1: Prepare the Artichokes

Trim the artichokes: Cut off the top 1-2 inches of the artichoke and trim the tough outer leaves. Using a knife, peel the stem to remove the fibrous outer layer.

Scoop the center: Gently open the artichoke leaves and remove the inedible choke with a spoon. Be careful to keep the artichoke intact.

Rub the cut surfaces with lemon to prevent browning.

Step 2: Make the Filling

In a medium bowl, whisk together eggs, Parmigiano-Reggiano, breadcrumbs, parsley, and minced garlic.

Season the mixture with salt and pepper, adjusting to taste.

Add 1 tablespoon of olive oil to the mixture to enhance the creaminess.

Step 3: Stuff the Artichokes

Gently fill each artichoke cavity with the egg mixture, ensuring even distribution.

Drizzle the tops with a little olive oil for extra flavor and to aid in browning.

Step 4: Cook the Artichokes

Place the stuffed artichokes upright in a baking dish.

Pour the broth into the dish, covering the base of the artichokes.

Cover the dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.

Remove the foil and bake for an additional 10 minutes to allow the tops to brown.

Step 5: Serve and Enjoy

Let the artichokes stand for 5 minutes to absorb flavors.

Serve warm, drizzling with extra olive oil if desired.

Tips and Variations

Variations: Add diced pancetta or prosciutto to the filling for a meatier version.

Dietary Needs: Substitute the cheese with a plant-based alternative for a dairy-free option. Use gluten-free breadcrumbs for those with gluten intolerance.

Flavor Boost: Incorporate lemon zest into the filling for a fresh, citrusy note.