- 4 large artichokes (get them on sale, otherwise they’re crazy expensive!)
- 1/2 cup breadcrumbs (if they are plain, add a handful of chopped parsley)
- 1/2 cup grated parmigiano reggiano cheese
- 2 sliced garlic cloves
- salt and pepper
- 1/2 lemon
- 1/2 cup white wine
- Take the chokes and cut off the bottom to level them off so they can stand up straight. Peel off any outer leaves that look really tough or that are just hanging off. Cut the tops of the artichokes so then are flat across.
- In a separate bowl, mix the breadcrumbs, cheese, garlic cloves and salt and pepper. Take the chokes and pry open the leaves away from the middle a little bit, just so you can start stuffing the crumb/cheese mixture in between the leaves. Do this until all four are sufficiently stuffed then places the chokes in a heavy bottomed sauce pot that goes up well over the height of the chokes and one that has a cover to it. Drizzle EVOO all over the tops of the chokes for added flavor and to keep the stuffing extra moist. Fill the pot with first the wine and then enough water to come up halfway up the sides of the chokes. Put on the stove and bring to a low simmer. Cover and cook until soft, at least 45 minutes. It’s pretty hard to overcook these, but you do not want them to be dry so don’t undercook them and make sure it’s covered tightly.