2large globe artichokescleaned, trimmed, and choke removed
1cupfresh grated parmesan cheese
1-1/2cupscrushed pork rinds
2-3Lemonsfor juice on the leaves and to squeeze on top before serving
Wash, trim, and remove choke from artichokes.
Rub down artichokes with 1/2 fresh lemon juice. Be sure to rub over the leaves and squeeze juice inside of artichoke leaves and heart.
Mix together pork rinds, garlic powder, basil, oregano, thyme, and salt. Remove about 1/2 cup of filling and set aside.
Push the remaining filling in between each artichoke leave and in the center where the heart is. You don't need a lot in between the leaves and if you don't get in between each leaf it's not a big deal, as long as your're dividing the 1 cup of filling evenly between each artichoke.
In your stock pot, add water until it reaches almost the top of the steamer rack.
Squeeze the juice from 1 lemon into the water and drop the lemon halves in the water also.
Place the artichokes in the pot on top of the steamer, top side up.
Cover with a lid to trap the heat/steam. Bring the water to a boil, then turn the heat down to a simmer to continue cooking for at least 45 minutes.
Once the artichokes are steamed, a leaf should be able to be removed easily by slightly tugging with a pair of tongs.
When they are ready, remove the artichokes and place them on a cookie sheet.
Mix the last 1/2 cup of pork rind mixture with the mayonnaise. Divide the mixture between both artichokes, placing it on top of the artichoke and tapping slightly to compact it.
Broil in oven under hot broiler until topping is browned and bubbly.
Remove from oven and let sit 5-10 minutes before consuming.