Assembly
Step 1
Preheat oven to 475ºF. Heat water in a large pot with a steamer basket fitted inside.
Step 2
Prepare artichokes by cutting off the top, trimming the pointy part of each leaf, removing any small leaves from the base, and peeling the stem. Rub lemon all over the cut edges to prevent browning. Cut the entire artichoke in half lengthwise and drizzle lemon directly onto the cut surface.
Step 3
Steam the artichokes with the lemon until tender, about 25-30 minutes. Let cool slightly, then scoop out the hairy centers of each artichoke.
Step 4
Meanwhile, prepare stuffing by combining panko, parsley, parmesan, garlic, butter, salt, and pepper.
Step 5
Transfer artichokes to a half baking sheet, cut side up. Carefully stuff artichokes with the breadcrumb mixture. Be sure to stuff in between the leaves as much as possible. You may have breadcrumb mixture leftover, depending on the size of your artichokes.
Step 6
Place stuffed artichokes in the oven for about 5-7 minutes, or until breadcrumb mixture is golden brown.
Step 7
Remove from oven and carefully transfer to serving dish. Drizzle with Miso Caesar Dressing right before serving.
NOTES:
You can also prepare a bowl of lemon water and dip the artichokes in it instead of rubbing them with lemon directly. This will also help prevent browning.
If you do not have a steamer, you can boil the artichokes instead. Place them into boiling water and reduce to simmer. Check them after 15-20 minutes, as they may take less time to soften.
