Instructions

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   We've had a fairly odd winter this year, as in almost no winter. So, forgive me if I am busting out with the spring recipes before the season officially arrives. It's going to be over 60 tomorrow, in February. So, let's cook something for spring.

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   This dish is a great Easter dinner side, either an appetizer course, or a starter to follow the Asparagus and Potato Salad with the Lemon-Mint Dressing and Hard-cooked Eggs. I see the main course as maybe a roast leg of lamb, and a light panna cotta, but I'll get to the dessert and main closer to spring!

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   Garlic-Parmesan Artichokes

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   large artichokes

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   /2 lemon

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   cup white wine

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   Tbs. whole wheat bread crumbs

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   Tbs. grated Parmesan

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   clove garlic, minced

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    tsp. olive oil

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    salt and pepper to taste

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    First, trim the sharp points from the bottom two-thirds of the leaves with kitchen shears. Then, trim the stalks to be flush with bottom of artichoke. Using a chef's knife, cut off the top 1/4 leaves (see photo). Rub the cut edges with lemon.

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    Place the wine and extra water, if needed, in the bottom of a steamer, stove type or the steamer appliance. Squeeze the lemon into the steaming liquid. Steam the artichokes for 25 minutes.

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    Preheat oven to 400 degrees.

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    Mix the remaining ingredients in a small bowl, tossing the oil with the bread crumbs and cheese until its a nice crumbly mixture. When the artichokes are done steaming, lift them out with tongs onto a cutting board.

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    Slice each artichoke vertically in half.

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    Using a paring knife, remove the rough part of choke and the center few purplish leaves (see photo). This leaves the lovely, edible heart easy to get to, and makes a nice cavity for the bread crumbs.

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    Sprinkle the bread crumbs, a bit in the cavity, but also in between the leaves throughout.

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    Place on a baking sheet with non-stick spray. Roast for 7-9 minutes until the cheese is melted and bread crumbs are browned.

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    Serve hot.