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1
Squeeze the lemons into a large bowl filled with water.
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2
Place the lemon halves in the water.
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3
Cut off the pointy tops of the artichoke.
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4
Remove some of the tough outer leaves.
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5
Remove the stem of the artichoke and peel off the tough green outer layer and reserve in the lemon water.
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6
Gently spread the leaves of the artichoke.
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7
Using a melon baller, scoop out the hairy choke in the center of the artichoke.
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8
When the arties are clean reserve them in the lemon water.
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9
In a small bowl combine the garlic, herbs, pecorino, bread crumbs, and crushed red pepper.
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10
Finely chop the reserved artichoke stems and add them to the bowl.
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11
Slowly drizzle in olive oil until the mixture forms a paste.
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12
Season with salt.
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13
Stuff the artichokes with the paste.
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14
Place the artichokes, flat side down, in a saucepan large enough to accommodate them.
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15
Add the wine to the saucepan and enough lemon water to come 3/4 way up the sides of the artichokes.
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16
Add the lemon halves to pan also.
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17
Drizzle generously with olive oil and season with salt.
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18
Bring to a boil and reduce to a simmer.
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19
Simmer for 15 to 20 minutes, or until the base of the artichokes are tender when poked with a fork.
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20
Serve hot or cold drizzled with olive oil.
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21
May - Why We Love: Artichokes
