Steamed & Roasted Artichoke With Parmesan

• 1 whole artichoke, rinsed thoroughly
• 1/2 cup chicken broth
• 1 bay leaf
• 1 tablespoon grated parmesan cheese
• 1 tablespoon unseasoned breadcrumbs
• 1 teaspoon oregano

1. Trim artichoke steam and about 3/4 - 1 inch off the tip of the artichoke.
2. Use a scissor to snip thorned tips from the end of the leaves.
3. Place artichoke facing up in a steamer basket over 2" boiling water.
4. Steam for 20 minutes.
5. Remove artichoke from steamer.
6. let artichoke cool to room temperature, and preheat oven to 350* F.
7. Place artichoke, facing up, in a shallow dish.
8. Fill dish with chicken broth until there is approximately 1/2 inch of liquid.
9. Place bay leaf in the chicken broth.
10. In a small bowl, combine parmesan cheese, breadcrumbs, and oregano; mix to combine.
11. Sprinkle breadcrumb mixture over the artichoke, making sure to get some in between the leaves.
12. Cover with a foil tent.
13. Bake for 45 minutes.

whole artichoke, chicken broth, bay leaf, parmesan cheese, breadcrumbs, oregano

Taken from www.food.com/recipe/steamed-roasted-artichoke-with-parmesan-290978 (may not work)