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1
Lay artichoke on its side.
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2
Cut stalk off even to the bottom leaves so it is flat on the bottom.
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3
Turn artichoke around and cut off approximately 1/2 inch to 1 inch of the tip so the top is partially flat.
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4
Turn upside down holding the bottom and pound on the counter to open the leaves up a bit.
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5
Rinse under cold water; drain.
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6
Combine bread crumbs, salt and pepper in bowl.
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7
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.
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8
You dont need to get it down in the middle.
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9
Evenly distribute bread crumbs among all artichokes.
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10
The leaves should have bread crumbs inside each leaf, approximately 2/3 of the way in.
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11
Put oil in a Dutch oven.
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12
Squeeze all artichokes so the bottoms are all touching the bottom of the pan.
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13
Sometimes, for the the last one, you practically need a hammer to get it in, but it will be okay in the end.
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14
Turn on medium-high heat; you will be searing bottom of the artichokes for about 2 minutes, not too long as you dont want to burn the bottoms.
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15
Then pour water/lemon juice in.
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16
Make sure the liquid comes halfway up the artichokes.
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17
Bring to a boil then lower to a simmer.
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18
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.
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19
You may need to add water several times until they are done.
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20
The way to check if they are done is to pick out a leaf and taste for tenderness.
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21
When they are tender, allow water to all evaporate until there is less than 1/8 of an inch of liquid left.
