Stuffed Artichokes

Wonderful aroma and taste- perfect for a Sunday afternoon.

ingredients

1
Prepare the artichokes by cutting off most of the stem so they stand up straight. Then cut off the top of the artichoke. Then trim with a scissor the remaining leaves that still have their points.
2
Next bang the artichokes upside down and then pull them open a bit.
3
Mix the breadcrumbs, cheese and parsley in a bowl. Pour this mixture into the artichokes to fill them up, trying to fill between as many leaves as possible.
4
In a large stockpot over low heat, pour the chicken broth into the pot, adding some Italian seasonings and bay leaves. Place the artichokes in the pan closely next to each other. Cover and let steam for about 45 mins to 1 hour, adding water or more broth to the pan if necessary. Be careful not to let the liquid go over the bottom leaves. To test if they are done, try to pull one of the bottom leaves- if it pulls out easily it is done.

Source: Thomas DeGaglia