Artichokes Italiano Limoncello Recipe

• 4 medium artichokes
• 1 lemon
• 3 c. fresh breadcrumbs (or possibly, thick Italian bread, crusts removed and torn into small pcs)
• 1/4 c. extra virgin extra virgin olive oil plus 2 Tbsp. additional extra virgin olive oil
• 1/2 onion or possibly 2 shallots, chopped
• 1/2 c. diced fresh mushrooms
• 3 cloves garlic, chopped
• 1 tomato, diced
• zest of 1/2 lemon
• 2 tbsp fresh parsley, chopped
• 1 tsp Italian seasoning
• 1/2 c. of freshly grated Parmesan cheese
• sea salt
• freshly grnd pepper
• 5 tbsp Caravella Limoncello
• 1/2 c. water
• 4 tbsp butter, melted

1. Trim the artichokes by cutting off the upper 1/3 and removing the tough outer leaves.
2. With a spoon, remove the center leaves and fuzzy chokes, leaving a center cavity.
3. Squeeze fresh lemon juice into the cavity and cut surfaces to prevent discoloration.
4. Toss breadcrumbs with 1/4 c. extra virgin olive oil and spread onto a sheet pan.
5. Bake at 400

artichokes, lemon, fresh breadcrumbs, extra virgin extra virgin olive oil, onion, fresh mushrooms, garlic, tomato, parsley, italian seasoning, parmesan cheese, salt, freshly grnd pepper, caravella, water, butter

Taken from cookeatshare.com/recipes/artichokes-italiano-limoncello-60788 (may not work)