this was delicious ...pretty low fat even if its with bread crumbs as the artichoke have mainly no cals ( i think) i also use the japanese crumbs ( PANKO ) they are lighter then normal ones .
I blended all those and stuffed the artichoke with it ( you can use more or less of everything below as well ...i did two Artichoke myself )
1/2 cup Italian Seasoned bread crumbs
1/2 cup grated Pecorino Romano or Parmigiano-Reggiano cheese
2-3 tbsp fresh parsley, chopped
5 garlic cloves (2 chopped for the stuffing, 3 smashed/peeled for the sauce)
2 tbsp plus 1/4 cup extra virgin olive oil
1 lemon, juiced and zested
fresh ground pepper
OH ! i added pines nuts as well a little hand full
Next, add the white wine, chicken broth and thyme. Transfer the artichokes to the pot, cover and simmer 30-45 minutes until leaves of the artichoke can be easily pulled away. Transfer the cooked artichokes to a serving dish and finish the sauce with 1 tbsp unsalted butter.
1 1/2 cup white wine, dry, such as Pinot Grigio
1 cup chicken broth
1 sprig fresh thyme
1 tbsp unsalted butter