Stuff Your Artichoke With This!
A Creative Way To Add Ranch To Your New Year's

Stuffed artichokes are one of my favorite things to eat (yeah, I have a lot of favorite things to eat haha) and this year you should bring them to your New Year's Eve party.

They're an easy grab-and-eat treat and this Food Network recipe does not disappoint.

You'll need:

3 lemons; 1 zested, 3 juiced (squeezed lemons reserved)

4 large artichokes

5 tbsp extra-virgin olive oil

2 oz bacon, finely chopped

   3 cloves garlic, finely chopped

   2 cups fresh breadcrumbs

  1/2 cup chopped fresh parsely

   1 hard-cooked egg, peeled and chopped

   1/3 cup grated parmesan cheese

   1 1oz pacet ranch dressing mix

   freshly ground black pepper

Now first you have to lay the groundwork and set up your oven to 400 degrees. Get a bowl of cold water and add 1/3 of the squeeze lemon juice and all of the actual squeezed lemons to it. Leave it alone, for now.

Cut off the top third of each artichoke with a serrated knife (be careful of your fingers!) and cut off the stems as well making sure to keep them for later. Now it's time to clean up your artichoke. Snap off the hard bottom leaves and trim the rest of the leaf tips with shears so they are not pointy and sharp.

Spread the center leaves with a spoon and remove the choke. As you do this, sprinkle some of that lemon water in between the leaves. Now peel and dice the stems.

Head over to your stove with an ovenproof pot and start heating over medium heat. Add 3 tbsp of olive oil and bacon. Cook until crispy! Add the garlic and cook another minute or so. Then transfer the mixture into a bowl, adding the lemon zest, breadcrumbs, parsely, egg, parmesan and dressing mix. Pepper to taste!

Stuff this mixture into the center of each artichoke and a little bit inside each leaf. Clean the pot you were just working with and add another 2 tbsp of olive oil and, again, heat it over medium heat. Bring the artichoke stems, remaining lemon juice and 1 cup of water to a boil.

Snuggle the artichokes together in the pot, baste them with cooking liguid and drizzle with olive oil. Cover and bake for about 30 minutes then uncover and bake for an additional 10 minutes.

Now you're ready to serve, eat and retreat until the new year!