Baked Artichokes With Fennel
Ingredients
- 4 artichokes (1/2 pound each)
- 1/2 lemon, plus 1/2 teaspoon fresh lemon juice
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 2 medium fennel bulbs—trimmed, halved lengthwise, cored and finely chopped
- 1 large red onion, finely chopped
- 4 garlic cloves, thinly sliced lengthwise
- 1 teaspoon thyme leaves
- Salt and freshly ground pepper
- 2 tablespoons finely chopped flat-leaf parsley, plus 1/2 cup leaves
- 1/2 cup coarse fresh bread crumbs
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