Bread Crumb Stuffed Artichokes

Lay artichoke on its side. Cut stalk off even to the bottom leaves so it is flat on the bottom. Turn artichoke around and cut off approximately 1/2 inch to 1 inch of the tip so the top is partially flat. Turn upside down holding the bottom and pound on the counter to open the leaves up a bit. Rinse under cold water; drain.

Combine bread crumbs, salt and pepper in bowl. Carefully, using a teaspoon, pull leaves out just a tiny bit and spoon in a drop of bread crumbs into each of the outside leaves. You don’t need to get it down in the middle. Evenly distribute bread crumbs among all artichokes. The leaves should have bread crumbs inside each leaf, approximately 2/3 of the way in.

Put oil in a Dutch oven. Squeeze all artichokes so the bottoms are all touching the bottom of the pan. Sometimes, for the the last one, you practically need a hammer to get it in, but it will be okay in the end.

Turn on medium-high heat; you will be searing bottom of the artichokes for about 2 minutes, not too long as you don’t want to burn the bottoms. Then pour water/lemon juice in. Make sure the liquid comes halfway up the artichokes.

Bring to a boil then lower to a simmer. Cover with a tight lid and simmer for about 2 hours but I suggest checking every half hour to make sure there is still liquid. You may need to add water several times until they are done.

The way to check if they are done is to pick out a leaf and taste for tenderness. When they are tender, allow water to all evaporate until there is less than 1/8 of an inch of liquid left.