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| 2 x ca. 450 g | Baby artichokes; about 6 pieces per pound |
| | Juice from 1 lemon |
| 1/2 Tasse | olive oil |
| 1 Esslöffel | basil freshly chopped |
| 2 | cloves garlic minced |
| | salt |
| | pepper |
| 1/3 Tasse | Panko bread crumbs |
| 1/2 Tasse | parmesan grated |
| 1 | Hard boiled egg; chopped |
| 1/4 Tasse | basil freshly chopped |
| 1/4 Tasse | parsley fresh, chopped |
| 1 1/2 Tasse | tomato sauce |
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Preheat the oven to 375 degrees.
Using a serrated knife, cut off outer leaves of the artichokes, trim the bottoms, cut in half and place in lemon water to prevent them from darkening.
Arrange the artichokes in a baking dish and add the lemon juice, olive oil, basil, garlic cloves, and salt and pepper. Cover and bake for 15 to 20 minutes, or until tender.
In a bowl, combine the bread crumbs, cheese, egg, basil and parsley. Spread the tomato sauce on the bottom of an ovenproof serving plate, and top with the baked artichoke halves. Sprinkle with the cheese mixture and bake for a few minutes until the cheese melts. Serve immediately.
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