Stuffed artichokes with spinach

Ingredients:

• 3 tbsp. l. olive oil
• 4 cloves garlic, finely chopped
• 1/4 tsp red pepper flakes
• 450 g fresh small spinach
• 1.5 cups panko breadcrumbs
• 1 tbsp. grated mozzarella
• 0.5 tbsp. grated parmesan
• 4 large artichokes
• 1 lemon, cut in half
• 8 tablespoons unsalted butter
• 1 tbsp finely chopped fresh parsley

Preparation:

1. Preheat oven to 375°F (190°C). Heat olive oil in a large, wide saucepan over medium heat. Add half the garlic and half the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach, in batches if necessary, and cook, stirring, until wilted. Transfer to a cutting board and finely chop. Transfer to a bowl and let cool slightly. Add breadcrumbs, mozzarella, parmesan, 1 teaspoon salt, pepper to taste and mix.
2. Trim the artichoke stems so you have a flat base (set the stems aside). Using a serrated knife, trim the tops of the artichokes by 4 cm and rub the surface with half a lemon. Using kitchen shears, trim any remaining pointy ends from the artichoke leaves. Starting at the base, gently push a leaf away from the center and add a small amount of the spinach filling. Continue filling the spaces between the leaves, working inward toward the center of the artichoke. Repeat with the remaining artichokes.
3. Place the artichokes in a baking dish and add about 1 inch (2.5 cm) of warm water. Cover tightly with foil and bake until the leaves separate easily, 1 hour to 1 hour 20 minutes. Let rest for 10 minutes.
4. Meanwhile, peel the remaining artichoke stems and core them. Melt the butter in a small saucepan over low heat. Add the remaining garlic, red pepper flakes, and artichoke stems. Cook, stirring occasionally, until the stems are crisp-tender and the butter is fragrant with garlic, about 6 minutes. Juice the remaining lemon half and add the parsley; season with salt to taste.
5. Serve warm artichokes drizzled with garlic-lemon oil.