4 whole artichokes, trimmed for stuffing, chokes removed
1/2 cup water
1. Preheat convection oven to 375°F.
2. Combine bread crumbs and oil. Spread mixture on parchment paper-lined half sheet pan. Bake 6 to 8 minutes or until light golden brown, stirring occasionally.
3. Combine cheeses, parsley, sausage and garlic. Gently spread leaves of artichoke out from center until leaves open slightly. Fill each artichoke cavity with bread crumb mixture and pack mixture between leaves. Place filled artichokes in half steam table pan. Pour water onto bottom of pan. Cover pan with foil.
4. Bake 40 minutes. Uncover, add more water if necessary, and continue baking 20 minutes longer or until artichokes are tender when pierced with a knife. Plate 1 per serving.
Nutritional information per serving: Calories 1044; Total Fat 48g; Saturated Fat 18g; Trans Fat 0;
Cholesterol 97mg; Sodium 3308mg; Total Carbohydrate 105g; Dietary Fiber 16g; Total Sugars 10g; Protein 46g