Artichokes Italiano Limoncello

4 medium artichokes
1 lemon
3 cups fresh breadcrumbs (or thick Italian bread,
    crusts removed and torn into small pieces)
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
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 tablespoons minced fresh parsley
1 teaspoon Italian seasoning
1/2 cup freshly grated Parmesan cheese, divided
Sea salt
Freshly ground pepper
6 tablespoons Caravella Limoncello, divided
1/2 cup water
4 tablespoons butter, divided

Trim artichokes by cutting off upper 1/3 and removing tough outer leaves. With spoon, remove center leaves and fuzzy chokes, leaving center cavity. Squeeze fresh lemon juice into cavity and on cut surfaces to prevent discoloration.

Toss breadcrumbs with 1/4 cup olive oil and spread onto sheet pan. Bake at 400 degrees F for 10 to 12 minutes or until slightly golden brown. Remove and let cool.

In medium skillet, heat remaining 2 tablespoons olive oil and saute onion and mushrooms about 3 minutes. Add garlic and saute another minute. Add tomato, lemon zest, parsley and Italian seasoning, and saute another minute. Remove from heat and stir in cooked breadcrumbs, 2 1/2 tablespoons Parmesan cheese, sea salt, pepper and 3 tablespoons limoncello.

Drain artichokes and fill centers and in between leaves with stuffing. Melt 2 tablespoons butter. Place artichokes into shallow baking dish and drizzle with melted butter. Top with remaining Parmesan cheese.

Pour water into baking dish, cover with foil and bake at 375 degrees F for 45 minutes, or until knife easily pierces center of artichoke.

In small saucepan, melt remaining 2 tablespoons butter and cook until lightly browned. Add remaining 3 tablespoons limoncello and stir. Remove from heat and drizzle over cooked artichokes. Serve immediately.

Serves 4.

This recipe was developed for Caravella Limoncello by Deborah Fabricant.