posted February 22, 2014 09:12 PM            

1) prepare 3 medium artichokes - cut off tops 3/4", 1/2", or 1" and use kitchen scissors to snip off the thorny tips.
Next, cut the base leaving 1/2" and tear off tough leaves at the bottom.
Pull apart and rinse, drain upside down.

2) mix together the following in a bowl:
1/2 c seasoned bread crumbs
1/2 c plain bread crumbs
1 T Grated Romano cheese
1t fresh chopped parsley
1 t fresh grated onion

3) soft boil an egg - 4 minutes
Slit the egg, drop the yolk into the bread crumb mixture and add the minced egg white

4) sprinkle in salt and pepper to taste

5) work the mixture with your fingers.
Pour olive oil in until it becomes crumbly, not dry
Drizzle in a bit of chicken broth.
This should become a moist-like filling - if not, you can sprinkle in some warm water

6) spread apart the artichoke leaves, starting with the outside leaves.
Fill in lightly, no need to pack.
Add filling from the outside toward the center.
(This is messy - hold the artichoke over the bowl)

7) to cook:
Fill 1/2" to 1" water in a Dutch oven
Set artichokes in carefully
Drizzle a stream of olive oil onto each choke and add some to the water.
Cover with the lid, bring to a boil and reduce heat to low heat.
Set your timer for 40 minutes.
Test with a fork through the center - it should go straight through to the bottom of the pan when they are done.
(These should never dry out! Make sure there is enough water, but not too much)

8) time to eat:
Pull each leaf off from the outside in, and slide it through your teeth grasping all of the filling plus the tender part of the leaf at the base. Deposit the leaves in a separate bowl.
This is messy to eat - finger food of course.

When you get near the center, pull out the spiny leaves and chomp off the soft part, careful not to eat the points. Scrape out the hairy part with a spoon if necessary, discarding the choke, and then and devour the heart.