Stuffed Artichokes

Ingredients:

4 artichokes
3 lemons
salt
1 clove garlic, minced
2 cups Italian flavored bread crumbs (I use Progresso)
1 cup grated parmesan cheese

Directions:

Bring a large pot of salted water to a boil over high heat. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Trim the artichokes by cutting off the top, about 1-inch . Cut the stem close to the base of the artichoke and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
Preheat the oven to 400 degrees F. While the artichokes are cooling, mix the bread crumbs, cheese, and garlic.
Stuff the bread crumb mixture in the top of the artichokes, filling in the crevices between the leaves. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.