Stuffed Artichoke Bites

Stuffed Artichoke Bites

3 large artichokes
1 1/2 cups seasoned breadcrumbs
1/4 cup grated parmesan cheese, plus a bit more for sprinkling
1/4 cup grated Romano cheese
3 large shallots, minced
1/3 cup white wine
1 egg
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
4 cloves garlic, pushed thru a press
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1 lemon, juiced

Wash the artichokes and cut the stem off. Place the artichokes right side up on a large pot and add about an inch of water. Cover and cook for about an hour. The artichokes will turn dark green and be very tender. Remove from the pot and allow to cool completely. Once the artichokes have cooled, remove the leaves from the artichoke, reserving only the largest ones with the most heart still attached. Remove the choke from the heart using a spoon to scoop it out, chop into very small dice.
Meanwhile, in a medium skillet, heat about 2 tablespoons olive oil and saute the garlic and shallot until soft, about 5 minutes. Add the diced choke and the white wine. Cook an additional 5 minutes.
Preheat the oven to 350 degrees.
In a large bowl, add the breadcrumbs, Parmesan, Romano, egg, basil, parsley, garlic powder, salt and pepper. Stir to combine. Add a little of the lemon juice to taste. Add the garlic and shallot mixture to the bowl.
Arrange the leaves on a baking sheet. Using a small melon baller, add the stuffing onto each leaf. Lightly drizzle with olive oil. Bake in the oven for 10 to 12 minutes or until the stuffing has browned slightly.
Place the leaves on a serving platter and drizzle with a little olive oil and a little lemon juice. Sprinkle with a little more Parmesan cheese and fresh ground black pepper. These can be served warm, at room temperature or cold.