Artichokes baked in the Italian tradition with garlic, bread crumbs, Parmesan, tarragon, parsley, balsamic vinegar, olive oil and seasoning.

Clean artichokes by removing outer green leaves, trim, and remove choke. Stop at the yellow leaves. Cut off the stem and all the green skin around the artichoke bottom. Stop when you have reached the white, tender part of the artichoke.

Using a soupspoon, scoop out the center of the artichoke and discard. In a mixing bowl, add all dry ingredients and mix well. Add olive oil and balsamic vinegar, and mix.
Fill the artichokes with the bread crumb mixture, placing the stuffing in the center and between the yellow leaves.

Sprinkle olive oil over the bottom of a baking dish and place the stuffed artichokes face up in the pan. Add the white wine, cover with foil, and bake for 40 minutes at 325° F.

Serve the Baked Italian artichokes hot, or at room temperature.