Stuffed Artichokes

Ingredients:

3 medium sized artichokes

4 lemons

For filling:

1 package of frozen spinach

1/2 cup marinated artichokes

1/2 cup sour cream

1/2 cup mayo

2 cloves garlic, diced

1/2 cup yellow onion, diced

1 tablespoon dill

1 teaspoon red pepper flakes

1 teaspoon salt

1 teaspoon pepper

1/2 cup grated Parmesan

1 cup breadcrumbs/panko

2 tablespoons olive oil

1/4 cup lemon juice

Instructions:

1. Preheat oven to 375

2. In medium bowl mix spinach, sour cream, mayo, marinated artichokes, lemon, onions, garlic, dill, red pepper flakes, pepper, salt, and half of the Parmesan. Mix until combined and set aside.

3. Combine topping with breadcrumbs, the rest of the parmesan, and olive oil. Set aside and prepare the artichokes.

4. Cut the stem off and an inch off the top of the artichoke. Trim each leaf, removing the thistle. Carve out the center- making sure all the hairy pieces are gone with a spoon.

5. Cut lemon in halves and lay on the bottom of a baking dish. Pour water over the lemon halves. Place the artichokes on top of the lemons in the baking dish and fill with spinach stuffing. Finish with the breadcrumbs and parmesan mixture adding extra olive oil drizzle and lemon juice to the top.

6. Cover the baking dish and bake for 45 minutes. Remove the foil/lid and reduce heat to 350 and bake for another 30 minutes.

7. Serve immediately.