Stuffed Artichokes

Ingredients:

• 4 large artichokes
• lemon wedges
• 1/2 cup parmesan cheese, grated
• 1/4 cup italian seasoned breadcrumbs
• 2 garlic cloves, pressed
• 1/2 teaspoon coarsely ground pepper
• 4 teaspoons olive oil
• 4 celery ribs, halved
• 4 carrots, halved

Instructions:

Cut off the stem ends of the artichokes so they will sit upright. Trim 1/2-inch from the top of the artichoke. With scissors, trim away 1/4 of each outer leaf. Rub the leaf edges with lemon. Spread the leaves gently to reach the center, then snip around fuzzy thistle and remove with a spoon. Stir together the cheese, breadcrumbs, garlic and pepper, then spoon evenly between the artichoke leaves. Drizzle evenly with oil. Place the celery and carrot in the bottom of a dutch oven. Pour in 1-inch of water, then arrange the artichokes over the vegetables. Bring to a boil over medium heat, then cover and reduce the heat and simmer for 30 minutes. Discard the celery and carrot and serve.