How to Make
Nona's Sicilian Stuffed Artichokes

1. In a bowl, mix the breadcrumbs, garlic, parmesan cheese, salt, pepper, and parsley together.
2. Cut off the bottom stems so that the artichoke sits on a flat surface. With a sharp knife, trim 1-2 inches off the top leaves so that it's flat at the top. (trimming top of leaves is optional-I leave my tops intact)
3. Sprinkle lemon juice over the tops to prevent discolouring.
4. In a deep pan or large pot add about three inches of water. Place artichokes in pot sitting on flat bottom. Steam covered for 10 minutes. Let cool uncovered. This will allow you to easily spread the leaves apart with your thumbs to make space for the bread crumb mixture to fall into.
5. Place artichoke in bowl with crumbs and spoon the breadcrumbs in between leaves. Working in the bowl holding crumbs lets you capture the spilled crumbs. Carefully pull back or spread-out artichoke leaves with your fingers. Try and have each leaf hold some of the breadcrumb mixture. Work your way to the choke (small, thin leafed middle that is difficult to pull apart and has picky tops). Don’t bother stuffing the inside choke, this will be discarded.
6. Place stuffed artichokes back in the water and pan/pot that was used to steam the artichokes. You can add more water if you don’t have two-three inches of water left. Drizzle olive oil on top of the artichoke.
7. Drizzle some of the water from the bottom of the pan over the artichokes as well. About a tablespoon per artichoke.
8. Bring to a boil, cover, and simmer on medium low for about 40 minutes, or until the leaves are very tender and the lower ones can easily be removed. The bread crumb mixture should look steamed and not dry.
9. Do not let bottoms burn or water run dry.
10. Serve with empty bowls to discard eaten leaves.