Stuffed Artichokes

• 4 large artichokes
• 2 cups of seasoned bread crumbs
• 3/4 cups of freshly grated Romano cheese
• 2 cloves of garlic finely chopped
• 1 small bunch of long green onions finely chopped
• 1/2 cup of chopped fresh parsley
• 1/2 tsp of salt
• 1/2 tsp of fresh ground black pepper
• 1/2 cup of lemon juice
• 2 cups of chicken broth

1. Prepare artichokes by cutting the stems off the bottom.
2. Carefully cut the off the tops of the artichokes and pull off the small tough leaves at the bottom.
3. Snip the pointy tips off the remaining leaves.
4. Wash thoroughly. Lay the artichokes top down and press with the palm of your hand to loosen the leaves.
5. Pull out the center of the artichoke.
6. Immediately dip the artichoke into the lemon juice to prevent them from turning brown.
7. I usually spoon some in the middle and place the artichokes top down on a plate full of lemon juice while I prepare the breadcrumb mixture.
8. In a bowl mix the breadcrumbs, cheese, garlic, onions, parsley, salt and pepper.
9. Stuff the center and the leaves of the artichokes.
10. In a large pot add the artichokes and pour the chicken broth on top and around the artichokes.
11. Simmer over medium heat for around 1 hour until the bottom of the leaves are tender.
12. Just pull a leaf off and make sure they're not tough.
13. After around 30 minutes check to make sure there is enough broth. If not just add some more.
14. This dish will serve 4 people

artichokes, bread crumbs, romano cheese, garlic, long green onions, fresh parsley, salt, ground black pepper, lemon juice, chicken broth

Taken from www.epicurious.com/recipes/member/views/stuffed-artichokes-50108271 (may not work)