4 large artichokes
a bowl of cold water
2 tablespoons of lemon juice
1 1/4 cups of toasted breadcrumbs
1/4 cup of grated Romano cheese
1/4 cup of parsley, finely minced
2 cloves of garlic, finely chopped
salt and freshly ground pepper to taste
4 tablespoons of olive oil, preferably extra-virgin (or more to taste)
1. With a serrated knife, cut the stem off each artichoke at its base. Cut across the top of each artichoke to a depth of about 1 inch, and remove all the tough
outer leaves. Using kitchen scissors, snip off the tips of the remaining leaves and wash the artichokes carefully. Put the lemon juice in the bowl of water, and soak the artichokes in the water for 5 minutes. Drain,
shaking out all the water from each artichoke, and tap them on the counter to spread the leaves open.
2. Mix the bread crumbs, cheese, parsley, garlic, salt, and pepper thoroughly. Spread the leaves of the artichokes apart. Fill with the bread crumb mixture.
3. Place the artichokes upright in a saucepan to fit snugly. Pour 1 tablespoon of the olive oil over each artichoke. Add water halfway up the artichokes and cover
tightly. Cook at low heat for about 45 minutes, or until the artichokes are tender, adding water as necessary. Test by inserting a fork into center of an artichoke. If the heart seems tender to the touch, the
artichokes are done. Serve hot or at room temperature.