Preparation time, 20 minutes; cooking time 45 to 55 minutes.

Ingredients:

3 artichokes
1 cup of Italian flavored breadcrumbs
1/2 cup grated Locatelli Romano cheese
2 tbsps. + 1 tsp. of finely chopped garlic
¼ cup of chopped parsley
½ tsp. black pepper
12 tbsps. extra virgin olive oil
4 cups unsalted chicken stock
1 cup dry white wine
Juice of 2 lemons

Preparation:

1.    With a sharp knife, cut off the top 1 to 1&1/2 inches of each artichoke.
2.    Remove the outer bottom leaves and snip off all points of the other leaves with kitchen shears.
3.    Remove the stems, cut off the bottom 1/2 inch and peel and slice them lengthwise into quarters or thirds, depending on thickness.
4.    In a mixing bowl, add the breadcrumbs, cheese, 2 tablespoons of garlic, parsley and pepper and mix well.
5.    Pull back the leaves of each artichoke and drizzle 4 tablespoons of olive oil into the leaves of each.
6.    With a teaspoon, add the breadcrumb mixture to each leaf.
7.    Insert sliced stems into center.

Stuffed Artichokes Ready for the Pot

8.    Place stuffed artichokes in a 5 quart pot with a cover and add the chicken stock, white wine, lemon juice and 1 teaspoon of garlic.
9.    Cover pot and bring liquid to a boil, reduce heat to medium-low and steam the artichokes covered for 45 to 55 minutes, until leaves are easily removed from the artichoke.

Stuffed Artichokes Ready to Eat

10.    Serve immediately.

Please watch video on How to Eat an Artichoke , but with our recipe there is no dipping required. Also see: A Pre-Thanksgiving Meal.