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1
Heat a pot large enough to hold all the artichokes (but do not add them yet), on medium high heat, add 2 cups of stock (you will add more later), Bay leaves & White wine/Sake
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2
Cut off artichoke stems, slice into coins and add to pot
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3
Slice off tops of artichokes and remove tips of remaining leaves with a scissor
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4
Add artichokes to pot and add more stock, if needed, so that the artichokes are halfway submerged
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5
Adjust heat to low, cover pot and simmer for 45 minutes
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6
Remove artichokes from pot, reserve pot and liquid, we will be adding artichokes back
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7
Carefully open artichoke center and remove top of choke by squeezing and twisting carefully
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8
With a small spoon, remove the fuzzy part of choke at bottom making sure to get all of it
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9
With a hand strainer, remove stems from pot and dice
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10
Heat olive oil in a pan on low heat, add the garlic
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11
When garlic is fragrant, about 1-3 minutes, add the breadcrumbs and stir to mix, once all liquid is absorbed, remove from heat
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12
Add breadcrumb mixture to a large bowl, add the cooked stems, parsley, Parmesan, Parmigiano-Reggiano, pepper, oregano & Prosciutto, pine nuts(optional), basil(optional), mix well
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13
Stuff center of artichoke and leaves with mixture, return to pot (if artichokes are too loose, you can tie with kitchen twine)
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14
Return pot to low heat, cover and simmer until leaves are easily scraped with your front teeth, about 40 minutes, add more stock, if needed so artichokes stay halfway submerged
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15
Preheat oven broiler
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16
Arrange artichokes in a baking dish or deep pan, set under broiler for 30 seconds and then remove
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17
Add Mozzarella cheese to tops and leaves
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18
Return to broiler until cheese starts to brown slightly, about 1-2 minutes, watch carefully
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19
Can be served with a dipping sauce of hot chicken stock, butter and olive oil
