2 12 oz bags frozen artichokes or 2 cans drained
3/4 c panko breadcrumbs
3/4 c Italian seasoned bread crumbs
1/2 c Parmesan
1 teaspoon salt
1/2 teaspoon pepper
1 lemon juiced
1 garlic clove minced
1/4 c chopped parsley
1/2 cup olive oil
2 cups mozzarella shredded
1/3 c chicken broth
Thaw the artichokes and blot with a paper towel to dry them. Mix the breadcrumbs, Parmesan, salt l, pepper, lemon, garlic, parsley and olive oil in a bowl. Place 1/2 of the artichokes in a medium sized prepared baking dish. Sprinkle with 1/2 the breadcrumb mixture then half of the mozzarella. Repeat. Pour the chicken broth over top and drizzle with more olive oil. Bake at 375 for about 20 minutes. Top with more chopped parsley.
