Title: Parsley Artichokes
Categories: Jewish Italian Vegetable
Yield: 6 Servings

9		Artichokes; medium
2		Lemons; the juice & the 4 rinds
2	c	-cold water
1 1/2	ts	-salt
1/4	ts	-pepper;freshly ground black
1/2	c	Olive oil
1		Garlic clove;minced fine
1/4	c	Italian parsley; fresh, chopped
1/2	c	Bread crumbs;coarse, dry

Prepare the artichokes as directed in "How to Prepare Artichokes- Jewish Style" ,cut in half lengthwise and keep in lemon water until you are ready to cook them. "Drain and place in a large pan, where they cut fit in a large pan, where they can fit in a single layer, with the cut side up. Add 2 cups of cold water. Sprinkle with salt, pepper and half the oil. Combine garlic and parsley and spread over the artichoke halves. Cook over moderate heat, covered, for 30 to 45 minutes, depending on size and freshness of artichokes. Remove from heat. Sprinkle with bread crumbs and the remaining oil. Just before serving, place under the broiler, or in a 300F oven for 3 minutes or until the tops begin to brown.

Source:_The Classic Cuisine of the Italian Jews_

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