Artichokes Stuffed with Ricotta and Basil

This is something my mother-in-law made for me (for a birthday celebration) because she knows I like artichokes. :) I ran across it yesterday and thought of Jessica because it calls for ricotta cheese!

3-4 medium to large artichokes
2 T. lemon juice
15 oz. ricotta cheese
1 c. parmesan cheese, divided
2 eggs
2 T. dried basil leaves (or 1/4 c. chopped fresh)
salt, pepper, olive oil (to taste)

Rinse artichokes under cold water. Trim the stems. Cut the top 1" off each artichoke, and trim the tips off the leaves. Cut artichokes in half lengthwise and arrange cut side down in large baking dish. Add lemon juice and enough water to fill halfway. Cover tightly with foil. Bake in a 375 degree oven for 30-40 minutes.

Meanwhile in a medium bowl, mix together the ricotta, 2/3 cup parmesan cheese, the eggs and basil. When artichokes are done, pour off the cooking liquid and turn them cut side up. Remove fuzzy centers and soft inner leaves and discard (note: I would eat the inner leaves rather than discard!) Brush cut surfaces with olive oil and sprinkle with salt and pepper. Spoon ricotta mixture into cups of artichoke halves. Sprinkle with remaining 1/3 cup parmesan. Return to oven for 15-20 minutes.

Note: You can cook the artichokes the day before, then warm, stuff, and bake again the day you want to serve them.