Easy Stuffed Artichokes

• 4 medium artichokes
• 8 teaspoons lemon juice
• 1 medium lemon, sliced
• 4 whole peppercorns
• 1 bay leaf
• 1 teaspoon salt, divided
• 4 cups cubed Italian bread (1/2-inch cubes)
• 1/2 cup minced fresh parsley
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons plus 4 teaspoons olive oil, divided
• 2 teaspoons grated lemon peel
• 2 garlic cloves, minced
• 1/4 teaspoon pepper

1. Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off the tips of the outer leaves; brush cut edges with lemon juice.
2. Stand artichokes in a Dutch oven; add 2 in. of water. Add lemon slices, peppercorns, bay leaf and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until tender and leaves near the center pull out easily. Invert artichokes to drain. Carefully scrape out fuzzy center portion of artichokes with a spoon and discard.
3. Preheat oven to 350u0b0. In a large bowl, combine bread cubes, parsley, cheese, 2 tablespoons oil, lemon peel, garlic, pepper and remaining salt. Gently spread artichoke leaves apart; fill with stuffing.
4. Place in a greased 13x9-in. baking dish; drizzle with remaining oil. Bake, uncovered, 20-25 minutes or until heated through and stuffing is lightly browned.

artichokes, lemon juice, lemon, peppercorns, bay leaf, salt, italian bread, parsley, parmesan cheese, olive oil, garlic, pepper

Taken from www.tasteofhome.com/recipes/easy-stuffed-artichokes/ (may not work)