6 artichokes
salt
2 cloves of garlic
6 tbsp. oil olive
2 thick lemon slices
bay leaf (optional)
bread stuffing
chicken broth

Wash - cut off steams about 1-inch from base. Cut off one inch from top cutting straight across with a sharp knife on cutting board. Pull off loose leaves. With kitchen shears, cut off thorny tips on each leaf. Drop artichokes in a large kettle of boiling water with salt, garlic, oil, lemon slices and bay leaf. Cook 10 minutes.

Cut off stems - drain. Cool and pry out hairy chokes in centers. Stuff holes with bread dressing - also put dressing between each leaf. Pack close together in an olive oiled baking pan - add 1/2-inch of chicken broth. Cover tightly and bake at 350°F for an hour or until tender.

Serve with French bread to dip in juices. Serve with lemon butter.