Must say in my 40 plus years I have never had artichokes this size. Recipe is in this post-give it a try!

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They are the size of a cauliflower head! Stuffed 25!

The remaining ones I will stuff with Shrimp and Crabmeat.

MAW-MAW’S STUFFED ARTICHOKES
(RECIPE USED BY GEAUXASKALICE TO STUFF 3 DOZEN)

3 dozen artichokes
6 (24-oz.) containers Progresso Italian bread crumbs
10 (8 oz.) containers of freshly grated parmesan and Romano cheeses (5 of each kind)
3 (16-oz.) container chopped onion mix
1 (9.5-oz.) container minced garlic
2 (16-oz.) chopped green onions
6 T. of my red pepper mix (red pepper, black pepper, garlic powder)
4 T. garlic powder
4-6 T. salt
Good quality olive oil
Bottled lemon juice
1 dozen fresh lemons, sliced
Paprika-optional

1. Cut stem off the artichoke, so that the artichoke sits flat. Slice about 1-2” off the top of the artichoke so that it is flat across the top. Trim off the stickers on the leaf tips.
2. Rinse the artichokes in water and turn up-side down so that they drain well.
3. In a large bowl combine the bread crumbs, cheeses, onion mix, garlic, green onions and seasonings. Mix well. Taste the stuffing and add more seasoning to fit your taste.
4. To start stuffing, take each artichoke and starting at the bottom gently pull leaves away to open it up.
5. Place the artichoke in the bowl with stuffing. Starting at the bottom, pull leaves down and put stuffing between the leaves. Work going up the sides to the top. Occasionally, gently hit the bottom of the artichoke in the bowl, this helps to settle stuffing into the leaves. Keep sprinkling the stuffing and pounding the choke so that each leaf is at least ¾ filled.
6. Place the artichokes in a deep baking dish.
7. Drizzle with good olive oil all over the choke. Try to get each leaf. Then drizzle lemon juice all over the artichoke.
8. Place a sliced lemon or two on top of each artichoke. Sprinkle with little paprika.
9. Place about 1-2 inches of water in the pan. Cover with heavy duty foil.
10. Bake at 375 for 1 ½-2 hours, depending on size of artichokes.
11. Gently pull back the foil and with tongs gently pull one of the leaves. If it comes away easily, they are done. If not, recover and bake until tender.
12. Remove from oven, uncover. If serving, place on dish and serve. If not, let cool, wrap in saran wrap and then foil and place in zip-lock bags and freeze.
13. After frozen, to eat, remove from freezer and unwrap. Get a baking dish and line with foil so that you can overlap the artichoke. Let defrost, uncovered. When thawed, drizzle with more lemon juice. Wrap with the foil and place in 325 oven for 20-30 minutes, or until hot. Serve.

FABULOUS LUMP CRABMEAT AND SHRIMP STUFFED ARTICHOKES

1 ¼ c. good quality olive oil
¼ c. minced garlic
2 t. crushed red pepper flakes
2 c. dried Italian breadcrumbs
1 c. freshly grated Parmesan cheese
1 T. chopped fresh basil
1 T. chopped fresh thyme
2-4 artichokes (depends on size of artichokes; this can fill 2 large ones or 4 medium/small ones)
1 lb. medium shrimp, peeled and cut into small pieces
1 lb. lump crabmeat
Salt, black pepper
1 c. Basic Sauce Ravigote
1 green onion, chopped

BASIC SAUCE RAVIGOTE:
1 c. Miracle Whip or Mayo
Juice of 2 large lemons
¼ c. prepared horseradish
1 T. Dijon mustard
1 t. white wine vinegar
1 T. chopped fresh chives
1 t. cayenne pepper
1 t. salt
1 t. black pepper
Lemon juice
Olive oil

1. BASIC SAUCE RAVIGOTE: Combine all the ingredients in large bowl. Whisk until well mixed. Place in refrigerator until ready to use. Keeps 2-3 days in refrigerator.
2. Cut the stems off artichokes and snap off small leaves at base. Cut off the top quarter of each artichoke and with scissors trim off pointy tips of remaining leaves.
3. Simmer the artichokes in large pot of salted water, covered until tender, 20-30 minutes. You should be able to pull leaf off gently.
4. Drain upside down and let cool.
5. STUFFING: Heat 1 c. of oil in large skillet over medium heat until warm. Add garlic and cook until soft.
6. Stir in pepper flakes and bread crumbs. Remove skillet from heat.
7. Stir in cheese, basil and thyme. Set aside.
8. Heat remaining ¼ c. oil in another large skillet over medium heat.
9. Season shrimp with salt and pepper. Saute until cooked, 2-3 minutes.
10. Add crabmeat, 1 c. ravigote and green onions. Saute for 1 minute.
11. Remove skillet from heat and mix in the breadcrumb mixture. Season with salt and pepper.
12. Preheat oven 350. Gently pry open each artichoke leaf and pack spoonfuls of stuffing between leaves.
13. Set the stuffed artichokes into a roasting pan or baking dish and pack the tops with remaining stuffing.
14. Drizzle the artichokes with lemon juice and olive oil.
15. Tightly cover pan with foil and bake for 35 minutes. Remove foil and continue baking until golden brown, another 10-12 minutes.
*****You can let cook. Wrap in plastic wrap, then foil and put in zip lock bags and freeze. Defrost in refrigerator, remove all wrappings. Moisten slightly with lemon juice and olive oil. Cover with foil and follow directions to heat up, if already cooked. You can freeze before you bake them, also. If not cooked before freezing, follow directions to bake them after they are defrosted.