3 c. Italian seasoned bread crumbs
2 hard boiled eggs, chopped
3-4 cloves of garlic, chopped
1/4 c. Fresh parsley, chopped
1/2 c. Grated parmesan cheese
2 lemons, half of one zested
*Fill a large bowl with water and then juice both lemons into water.
*Clean artichokes. Cut off stem and make sure artichoke will stand up straight. Cut off top of artichoke. Using scissors and/or fingers, cut and pull out center "baby leaves" (they will be purple in color). Now you will see the hairy "choke", using a spoon, scrape that all out, similar to scraping out a pumpkin. Once all the hair is out, use scissors to trim the pointy portion off of any remaining outer leaves.
*Place clean artichokes in the lemon water to keep them clean and green.
*Once all artichokes have been cleaned, combine, bread crumbs, parsley, garlic, lemon zest and egg in a bowl.
*Using fingers and a spoon, fill the well in the center of the artichoke with stuffing, then pour some in between all of the outer leaves. Mound it on top so you can barley see any leaves!
*Place stuffed artichokes in a deep pot with a well fitting lid. Pour any additional stuffing into pot - you should only have about a cup left.
*Pour chicken broth into pot and over artichokes until they are about half way covered. Cover the pot and set over low heat for about 1 hour. Check artichokes after 40 minutes and add more broth if they are too dry.