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1
Mix the breadcrumbs, cheese, olive oil, parsley, garlic, the juice from 1 1/2 lemons and the salt and pepper in a large bowl until thoroughly combined.
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2
The mixture should be slightly moist.
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3
If it appears very dry, add a small amount of additional lemon juice.
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4
Cut off the stem of each artichoke, and then trim the tips of the leaves with kitchen shears.
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5
Open the leaves with your fingertips and rinse with cold water, holding the leaves open.
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6
Working with one at a time, place each artichoke in the center of the bowl of breadcrumb mixture and stuff the mixture into the leaves, holding the leaves open.
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7
You may have leftover stuffing, depending on the size of the artichokes.
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8
Sprinkle the tops of the artichokes with the juice from the remaining lemon half.
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9
Place a lemon slice on top of each artichoke.
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10
Wrap each artichoke in foil and place in a large pot with 3 cups cold water.
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11
Bring to a boil.
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12
Cover and simmer until the leaves are tender, about 2 hours, depending on the size of the artichokes.
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13
(You may need to add more water if the water level gets too low.)
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14
A viewer or guest of the show, who may not be a professional cook, provided this recipe.
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15
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
