Do y’all have any idea how much I love artichokes? Like, love, love, love them. The love is obviously inherited, considering our local trader joes labeled the canned artichokes “janet’s favorite” after my mother… not kidding.

Ingredients:

4 large artichokes, stemmed, 1/2 inch top removed, trimmed, and choke scooped

1 cup pork panko

1/2 cup shredded parm

2 cloves garlic, minced

zest of 1 lemon

juice of 1/2 lemon

1/2 tsp salt

1/2 tsp oregano

1/2 tsp italian parsley

2 Tbso evoo

1 cup white wine

1 cup chicken or veggie stock

4 Tbsp salted butter

1/2 cup mayo

juice of 1/2 lemon

1 clove minced garlic

4 Tbsp butter, melted

Directions:

Preheat oven to 400.

Trim and prep artichokes.

Mix together panko, parm, 2 garlic cloves, zest, juice of 1/2 lemon, evoo, salt, oregano and italian parsley. Stir to combine.

Place artichokes in a deep baking dish.

Spread leaves open and scatter panko mixture in and around each artichoke.

Pour stock and wine in the bottom of baking dish. Add in lemon halves.

Place 1 Tbsp butter on top of each artichoke.

Cover and bake for 30 minutes.

Uncover and bake for 30 more minutes.

In a glass jar combine mayo, juice of 1/2 lemon, 1 Tbsp sliced tarragon leaves, 1 minced clove garlic and 4 Tbsp of melted butter, with an immersion blender.

Serve dipping sauce with cooked artichokes.