4 artichokes, trimmed, tough outer layer of leaves removed, cut in half and choke removed
2 cloves garlic, minced
2 tablespoons extra virgin olive oil plus extra for baking pan
1/4 cup thyme leaves
1 1/2 cups bread crumbs
2/3 cup grated Parmigiano Reggiano cheese
1/2 cup chicken or vegetable broth
Juice of 1 lemon

Preheat the oven to 350F.

Heat the olive oil and flavor it with the garlic. Stir in the thyme and bread crumbs and combine well. Add salt and pepper to taste.

Transfer the mixture to a bowl and stir in the cheese.

Fill the artichoke halves with some of the mixture; place the artichokes in a baking dish and drizzle them with olive oil. Mix the broth and lemon juice together and pour it into the side of the baking dish. Cover the dish with foil and bake for 35 to 40 minutes, or until you can easily pull away one of the leaves.

May be served hot or at room temperature.

This recipe is featured in show 1702 — Favorite Cheeses and Wines.

Paired with: Argiolas Selegas
http://www.winebow.com/wine_det.asp?ID=336