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
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 sauté onion and
mushrooms about 3 minutes. Add garlic and sauté another minute. Add tomato, lemon
zest, parsley and Italian seasoning, and sauté 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.
This recipe was developed for Caravella Limoncello by Deborah Fabricant.