A must for the holidays. After steaming the artichokes, let them rest for at least 1/2 hour to capture the full flavor. Eat them by scraping
off the leaves between your teeth. Don't forget the heart, which will be found under some hairy stuff in the middle.
6 medium size artichokes
1 lemon, halved
1 1/2 cups fresh breadcrumbs (use day-old Italian bread
1/4 cup chopped fresh Italian parsley
1/2 cup freshly grated Parmesan cheese
2 garlic cloves, chopped
Salt and pepper to taste
Olive oil.
To Prepare Artichokes
1. Soak the artichokes in cold water for 1/2 hour to release dirt.
2. Cut off the stems with a sharp knife. Carefully cut across the top to remove the prickly tips. Stand the artichoke upside down and give
it a firm whack to to open the leaves slightly for stuffing. Repeat with the other artichokes.
3. Squeeze insides with lemon juice.
To Prepare Stuffing
1. Mix together in a large bowl the bread crumbs, parsley, grated cheese, chopped garlic, salt and pepper. Add enough oil to slightly
moisten the mixture. Toss the crumbs with enough oil until they glisten slightly but are not soaked. Fill each cavity of the artichokes
(inside the leaves) with stuffing until well packed. Squeeze lemon juice over the artichokes. Slightly sprinkle a little salt over artichoke
tops and sides.
2. Put one-cup chicken broth and one teaspoonful salt in a deep saucepan.
3. Add the artichokes.
4. Drizzle the tops with olive oil. Cover and let the broth come to a boil. Lower the heat, and let the artichokes simmer about 45 minutes
or until tender. Test one leaf for doneness. They should be soft and not firm.
5. Serve warm or at room temperature, not hot.