3 large artichokes
12 oz. grated Parmesan cheese
4 large minced garlic cloves
2 cups Italian bread crumbs
2 tsp. coarsely ground black pepper
1/2 cup extra virgin olive oil
First, cut the stems and the tops off the artichokes.
Now, in a large stainless steel bowl, mix together the cheese, the garlic, the bread crumbs, and the black pepper.
Then place the artichoke down into the bowl of breading, spread the artichoke leaves with your thumbs, and stuff each layer of leaves—from the outside in—with the mixture.
At this point, place the artichokes in a non-reactive pot with about 2 inches of water in the bottom.
Then drizzle the remaining olive oil and all of the lemon juice equally over the tops of the ‘chokes.
All that’s left is to cover the pot, set the fire on simmer, and steam the artichokes for about 45 minutes or so, checking occasionally that the water has not completely evaporated.
The ‘chokes are done when the leaves can be pulled off easily.
Chef’s Gourmet Note: To make a richer bread stuffing, pour just enough of the olive oil into the bread crumb mixture in the bowl to give it a slightly moist, crumbly consistency. Use this mixture to fill the leaf spaces!