When I happen to find myself cooking for only myself and it happens to be spring, I turn to the artichoke. A vegetable that my husband may not hold in high regard but I adore. I think he's making a mistake because the artichoke is a very nutrient dense food, high in fiber, folate and all kinds of essential minerals. They also contain a compound good for the liver. Which you know, he might benefit from, I'm just sayin'.
So tonight I pared and I peeled, de-choked and steamed. I toasted some fresh breadcrumbs, added some parmesan cheese and the cooked diced artichoke stems, moistened it all with garlicky butter and seasoned it well. And I would have added some chopped parsley had I had some. Then each of the chokes was given a healthy covering of crumbs and sprinkled with olive oil. Into a hot (425) oven they went until the crumbs began to brown. Then I ran them under the broiler to finish the browning up fast. Keep an eye on them or in a flash all your hard work will be burnt.
I like to eat them with lemon and Tabasco.