MUSHROOM STUFFED ARTICHOKES – Canyon Bakehouse

Ingredients

• Lemon water (2 lemons, halved and juiced into in 2 qt. water)
• 6 Artichokes, stemmed, outer leaves and hearts removed
• 2 C. Chicken or vegetable stock
• Stuffing (see below)
• 3 Tbsp. Olive Oil
• 2 Tbsp Butter
• 1 C. Breadcrumbs made with Canyon Bakehouse Mountain White Bread
• ½ C. Sautéed, finely chopped mushrooms (see below)
• ¼ C. Chopped Fresh Italian Parsley, divided (half for garnish)
• 2 Tbsp Grated Parmesan Cheese
• 1 tsp crushed hot red pepper, divided (half for garnish)
• Salt and Pepper, to taste
• 6 oz. Fresh Mushrooms
• 1 Garlic Clove, chopped