Spring Artichokes with Southern Spiced Cornbread Crumbs - A Zest for Life

Ingredients

• 2 large fresh artichokes
• 3 cups vegetable broth
• 1 tablespoon extra virgin olive oil
• 1/4 cup dry white wine
• 2 medium bay leaves
• 1/2 medium lemon (thinly sliced Cornbread topping:)
• 2 teaspoons extra virgin olive oil
• 2 teaspoons butter ((if vegan, use earth balance or evoo))
• 2 tablespoons sweet onions (peeled, small chop)
• 1 1/2 teaspoons fresh garlic (peeled and minced)
• 1 teaspoon fresh thyme (minced)
• 2 tablespoons roasted peppers (or pimento, small chop)
• 1/4 teaspoon hot pepper flakes (or ground chipotle)
• 1 pinch salt & pepper
• 1/4 teaspoon lemon zest
• 2 tablespoons vegetable broth ((from cooking the artichokes))
• 1/2 cup cornbread crumbs ((see recipe))
• 2 tablespoons parmegiano reggiano ((omit if vegan))