Trim the artichokes

• Trim the stem and cut half an inch off the top.
• Cut off the spiky tips and remove the tough outer bottom leaves.

Keep them from browning

• Fill a bowl with water and lemon juice.
• Pop in the artichokes to prevent them from browning.

Make the filling

• Combine bread crumbs, grated Parmigiano, garlic, salt, pepper and a little bit of olive oil.
• Mix it well.

Stuff the artichokes

• Grab your artichokes and spread the leaves open.
• Begin adding the filling, really getting in between the leaves.

Braise

• Grab a pot that tightly fits the artichokes.
• Add in two parts stock and one part olive oil.
• Drizzle a touch more oil on top of the chokes.
• Bring the pot to the stove to a simmer.
• Cover, lower the heat and allow to braise.

Serve

• Transfer to a plate.
• Spoon over some of the sauce, keeping extra on the side for dunking.
• Eat the outer leaves like you would wings, scraping the meat between your teeth.
• Once you reach the center, remove the inner leaves and fuzz and enjoy the heart.