- Cut stem of two artichokes so that they sit flat in your baking dish
- Cut top off and trim off sharp points of leaves
- Spread leaves out so that stuffing can fit in between leaves
- Scoop out the choke
- Prepare stuffing
- 1/2 C crushed butter crackers
- 1/4 C grated Pecorino-Romano cheese
- 1 TBL parsley
- other spices or herbs to taste
- zest and juice from one lemon
- 2 cloves minced garlic
- 1/4 C EVOO
- salt and pepper to taste
- Stuff artichokes over top of your mixing bowl
- Put onto baking dish
- Drizzle with more EVOO
- Place in 1 inch of chicken stock
- Cover with foil and bake at 375º for 1 hour
- Remove foil and cook for 5-10 more minutes
