Squeeze and drop a lemon half into a large bowl and fill with cold water. Using a sharp knife, cut the stem from the base of 1 artichoke. Slice 1" off top of artichoke to remove the sharp, thorny tips of the leaves. With kitchen scissors, snip off the tough tips from the leaves surrounding artichoke. Rub other lemon half all over artichoke and then place in the lemon water. Repeat with remaining artichokes, leaving them in the water.

Bring a large pot of salted water to a boil. Add artichokes and place a heat-safe dish on top of them to keep submerged. Boil 15 to 20 minutes. Using tongs, remove artichokes from hot water and set upside down to drain and cool. Once cool, separate the center leaves with your fingers. With a spoon, scoop out and discard the fuzzy choke.

Meanwhile, preheat oven to 375 degrees F. In a large bowl, combine turkey, garlic, panko, Italian seasoning, crushed red pepper, 1/4 cup Parmesan and parsley. Season with salt and pepper. Place artichokes in a 7x11" baking dish, standing upright. Drizzle oil and squeeze juice of remaining lemon halves all over artichokes. Stuff each with turkey mixture, getting between all the leaves and the center. Sprinkle artichokes with remaining 1/4 cup Parmesan.

Cover baking dish with foil. Bake 50 to 55 minutes, until turkey is browned and cooked through. Remove foil and set oven to broil. Broil 3 to 4 minutes, until cheese is browned.

Source: Hannaford fresh Magazine, March April 2024