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
Lemon wedges for garnish

Remove the stems from the artichokes so artichokes will stand up. Save the stems for another use. Snap off any bottom leaves that are bruised or loose. Lay each artichoke on its side, grip firmly and cut one inch off the top. With a scissors, trim about 1/4 inch off the top of all the leaf 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. With a sharp knife, cut away the prickly tops of the leaves. Pull out the inner core of the thistlelike leaves to expose the choke. With a grapefruit 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, grated 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.