STUFFED ARTICHOKES Recipe

Prepare artichokes for cooking by cutting off stem, even with artichoke bottom. With kitchen shears, cut off the thorny top of each leaf. Under running water, carefully pull each leaf away from the center and rinse thoroughly. Place the artichokes in a large pot filled with water to cover 2/3 their height and the vinegar or lemon juice. Bring the water to a boil and reduce to a simmer. Cook until the artichokes test done (a knife tip inserted in the base should meet with slight resistance), about 30-45 minutes. Rinse the artichokes in cold water. Place cooked artichokes upside down on paper towels to drain.

In a skillet, toast bread crumbs in 2 TBS olive oil over medium heat until golden brown. Set aside to cool.