Stuffed Artichokes

• 1 cup seasoned bread crumbs, for each artichoke
• 12-34 cup melted butter
• 12 cup lemon juice
• 12 cup kraft parmesan cheese (DRY)
• 1 teaspoon Tony Chachere's Seasoning (optional)
• 1 -2 tablespoon caesar Italian vinaigrette dressing
• 12 cup lemon juice
• 12 melter butter
• 1 teaspoon black pepper

1. Run artichoke under water.
2. Cut stem from bottom so artichoke will sit flat.
3. Cut off 1 inch from top and any additional stickers.
4. Hit on cabinet or sink to flare out petals.
5. Mix bread crumbs and melted butter together; stir in Parmesan cheese and seasoning.
6. Bathe artichoke in lemon juice and pour inside.
7. Set aside upside down to drain.
8. Repeat with each artichoke.
9. Place artichoke in wide bowl; stuff each petal using teaspoon, starting from bottom and going around to each petal with the bread crumb mixture as far as you can go to top.
10. Any stuffing in bowl use for next artichoke.
11. Pour Caesar Italian dressing over top and sides.
12. Artichoke will look like a large flower.
13. Steam for 45 minutes to 1 hour (**gourmet shops have artichoke stands that will keep choke from being in water and allow to steam.
14. ).
15. Let cool a bit.
16. Pull flowerette off, dip in sauce and scrape your teeth over the inside of petal.
17. Closer in to the heart, petals will be thin whitish purple.
18. Do not eat fuzzy part--take sharp knife and cut cone downward to remove fuzzy part.
19. The remainder is the heart--cut up and put in dipping sauce and enjoy!

bread crumbs, butter, lemon juice, parmesan cheese, chachere, caesar italian vinaigrette, lemon juice, butter, black pepper

Taken from www.food.com/recipe/stuffed-artichokes-88566 (may not work)