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Makes 4 artichokes
juice from 2 lemons
4 c. bread crumbs
2 hard boiled eggs, mashed
1/3 c. fresh parsley, chopped
1/3 c. grated parmigiano
3 (large) cloves of garlic, chopped
zest of 1/2 lemon
salt & pepper
Fill a large bowl with water and lemon juice. Set aside.
Trim stems from artichokes (you can save them to eat if you like). Make sure they can sit up-right. Cut top point off artichokes. Trim pointed part off any remaining leaves. Place prepped artichokes in bowl with lemon water while you prepare the rest.
In a large bowl, combine bread crumbs, egg, parsley, parmigiano, garlic, lemon zest, salt & pepper. Mix well.
Spread the center leaves of the artichoke and fill with stuffing using a spoon. Working around the artichoke, pull each leaf away from the center and spoon breading into the opening. Place each stuffed artichoke into a large saucepan. They must be in a single layer so you may need more than 1 pot.
Sprinkle any remaining filling over the top of the artichokes.
Fill each pot 1/2-3/4 of the way up the sides of the artichokes with vegetable stock. Drizzle the tops of each generously with olive oil. Cover tightly and set over medium heat.
Allow the artichokes to steam for at least an hour. Keep and eye on them to make sure they don't run out of liquid in the pot, add more stock if you have to. Larger artichokes will take longer to cook. After an hour try pulling one of the leaves off - if it comes off easily the artichokes are ready.
Serve warm as a first course (primo piatto) or as a vegetarian main dish.
*Cook's note - if you are planning on re-heating the artichokes, make sure the egg is VERY finely mashed...re-heating it tends to make it chewy.