Parmesan Stuffed Artichokes

Ingredients:

2 large artichokes
half a lemon
1 cup breadcrumbs or panko
1/2 cup parmesan cheese, shredded
2 tablespoons romano cheese, shredded
1 clove of garlic, minced
black pepper
1/4 cup olive oil

Prepare the artichokes. Cut the stems so they sit upright. Cut off the top third of the artichoke and trip the tops of the remaining leaves with shears. Rub all cut edges with the lemon. Set aside.

In a bowl, combine breadcrumbs, cheeses, garlic, black pepper, and olive oil.

Stuff the mixture into the leaves of the artichokes.

Pour some water and juice of remaining lemon in the baking dish. Place artichokes in the baking dish and cover with foil. Bake at 400 for 45 minutes. Remove foil and bake another 10 minutes.

Spinach and Artichoke Bruschetta

Ingredients:

12 marinated artichoke quarters, chopped
1 cup spinach, chopped
2 tablespoons shallot, minced
1 clove garlic, minced
1/2 cup ricotta cheese
1/2 teaspoon black pepper
1/2 cup italian cheese blend
1/2 teaspoon oregano
1/2 teaspoon dried basil
italian bread loaf, cut into 1/4 inch diagonal slices

Place bread slices on a baking sheet.

Mix all the ingredients in a bowl and spoon onto bread.

Bake at 375 for 15 minutes and broil the last two minutes.