Italian Stuffed Artichokes Recipe

CLEAN THE ARTICHOKES

1. Cut off the stem at the base of the leaves. Then remove the outermost leaves, which are the hardest.
2. Cut off the tips of the artichoke. Finally, cut off the base so that the artichoke can stand upright.
3. Using a small sharp knife or a stainless steel corer, remove the bundle of silky leaves you see in the center. These are hairy looking filaments with some small leaves with spines. You will want to remove them entirely because they are not edible.
4. Then, with the help of a teaspoon, spread out the center of the artichoke, which should be stuffed with the filling.
5. Squeeze the lemon juice into a bowl filled with water. As you prepare the artichokes, immerse them in the bowl. This will prevent the artichokes from turning a dark color.

MAKE THE FILLING

1. in a bowl, place the bread crumbs, grated Parmigiano cheese, minced garlic and parsley finely chopped. Add a pinch of salt and three tablespoons of extra virgin olive oil. Mix until the mixture is smooth but still fairly "sandy".
2. Remove the artichokes from the water and fill them with the stuffing to the brim. Cover the entire top well and press the filling down to compact it.

THE COOKING METHOD

1. Pour some water in a saucepan and immerse the artichokes. It's VERY IMPORTANT that the water does not reach more than ⅓ of the artichoke, so the water level should be just above the base of the artichoke.
2. Add a drizzle of oil and a pinch of salt. Cover the saucepan with a lid and cook over low heat for about 30 minutes, making sure the artichokes don't get too dry. Check the cooking from time to time with a fork.
3. When they are tender, transfer them to an oiled baking pan. Bake for another 10 minutes at 180°C (350F). During the last 3-4 minutes you can turn on the grill function to brown the surface a little bit.