Bread Crumb Stuffed Artichokes

Madalene popped in last Monday to help celebrate the often forgotten Christian holiday of St. Joseph's Day.  It's an Italian tradition to honor Jesus' father with a Feast, because Sicilians believed it to be Joseph who saved them all from famine during the Middle Ages.  And to thank him for answering their prayers for rain, they celebrated with food galore, decorated alters and the color red.  A typical ingredient used during this holiday is bread crumbs (to represent Joseph's carpentry).  And a hearty dish my Great Grandmother used to make is Bread Crumb Stuffed Artichokes.  These are feasts all on their own!  With all the filling, I was stuffed by the end of it.  This salty and herby classic Italian dish transports you to sunny villa in the land of Tuscany.  Add a class of red wine and this meal is complete.

What you'll need: per 2 large artichokes

2 artichokes, rinsed, stems cut and leaves trimmed
Juice from 1 lemon
1 cup Gillian's GF Italian Dried Bread Crumbs (the best I've found so far)
1/4 cup grated parmesan cheese
Big pinch of dried oregano and basil (I like extra herbs than what is already in the bread crumbs)
1 tbsp olive oil
1 tbsp tomato paste

Once the artichokes are prepped, spread open the leaves as much as you can to fit the bread crumbs.  In a small bowl mix together the crumbs, cheese, herbs, tomato paste and olive oil.  Stuff this filling into the spread open leaves of the artichokes.  Place the artichokes face up into a boiling pot of water and lemon juice that is only filled up about 2 inches.  You don't want the filling to be exposed to the water.  You can use an actual steamer if you want.  Cook for about 45 mins or until the artichoke is tender.  Serve hot, pluck the leaves and enjoy the moist yet crispy bread crumbs you get with every bite.