Artichokes Stuffed with Breadcrumbs, Olives & Parmesan

Make the best of in season artichokes by stuffing them with a simple mixture of breadcrumbs, olives, capers and parmesan.

4 medium artichokes
1 lemon, halved
1/3 cup extra-virgin olive oil
3 garlic cloves, smashed and peeled
1 cup oil cured black olives, pitted and coarsely chopped
2 tablespoons capers
2/3 cup parmesan cheese
3/4 cup whole wheat panko breadcrumbs

View the full recipe at An Avocado A Day →