Stuffed Artichokes

1. 1

   Trim artichokes, snap off hard outside leaves, cut off top inch or so of pointy tips and cut off stem so that it is just about flush with base of leaves.

2. 2

   Put stem end down and press on open end to force leaves open.

3. 3

   Use your hands to expand that opening, then use a spoon to scrape out choke.

4. 4

   As you finish with each artichoke, sprinkle it with lemon juice and set aside.

5. 5

   In a bowl, combine bread crumbs with remaining ingredients, including enough olive oil to moisten mixture.

6. 6

   Stuff a portion of this into cavity of each artichoke, spreading some between leaves as well.

7. 7

   Steam artichokes on a rack over boiling water until tender, 30 to 45 minutes.

8. 8

   Sprinkle with a little more olive oil and lemon juice.

9. 9

   Serve hot, warm or at room temperature.

No additional tips available.