Stuffed Artichokes are a delicious side dish treat.
They take a little prep but your effort is rewarded with a delicious side dish that everyone will rave about!
Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals. Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning.
Boil the artichokes. Add them to boiling water and keep them submerged in the water while they cook. (Cook for about 35-45 minutes)
Prep artichokes for stuffing. When they are cool enough to handle, dry them with paper towels. Gently pry open the center leaves and use a spoon with a twisting motion to scoop out the fuzzy choke inside.
Pry leaves open. Gently pry leaves and artichoke open a bit so that there is room for the stuffing.
For filling: Mix 2 tbsp butter, 2 tbsp parmesan, 3 tbsp ricotta, 1 tsp dried thyme, salt and pepper to taste.
Place in a baking sheet, drizzle melted butter over the tops and place under a broiler for 5 minutes.