My Sicilian grandmother used to make artichokes stuffed with seasoned breadcrumbs. I can’t remember her exact recipe but I definitely recall the flavors. I experimented until I achieved those same wonderful Italian flavors, even with my dairy-free version. You can make this with or without Parmesan and taste all of the flavors of Italy.
In a bowl, toss together all of the remaining ingredients, basil, thyme, garlic powder, fresh garlic, salt, and Parmesan cheese, if using.
Hearty Variation:
A favorite variation is to double the recipe for the breadcrumbs and remove the center of the artichoke by simply pulling out the tender pinkish leaves. Do not carve out the bottom heart. It's the best part! This version is also hearty so that you can use this recipe as both a vegetable and side dish.
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