4 lg. artichokes
1/2 c. lemon juice
2 garlic cloves, minced
4 tbsp. olive oil
2 c. seasoned bread crumbs
2 eggs, beaten
4 tbsp. grated cheese
2 tbsp. fresh chopped parsley
Freshly ground pepper
1 c. chicken broth

Remove stems from artichokes so that they stand up. Cut 1/2 to 1 inch off top. With scissors, trim about 1/4 inch off all the leave points. Rub artichokes with lemon juice, to prevent discoloring. Place them upside down in a large enamel kettle along with 3 cups of water, bring to a boil, and cook for about 10 minutes. Drain and cool. Cut away the prickly tops of the leaves. Pull out the inner core of the thistle like leaves to expose the choke. With a spoon, thoroughly scrape out the hairy choke, leaving the heart clean.

Meanwhile, in a large pan, saute garlic in oil until golden brown. Remove from heat. Add bread crumbs, eggs, cheese, parsley, and pepper. Mix together loosely. Stuff the centers of the artichokes, and between the leaves. Place artichokes in a 9 x 12 inch baking pan. Add the chicken broth and cover tightly with foil. Bake at 350 degrees for 45 minutes. Remove the foil during the last 15 minutes. Serve hot or cold with lemon wedges.