4 artichokes
3 c. bread crumbs
4 garlic toes, chopped
1 c. grated Italian cheese
4 lemon slices
1/2 c. olive oil or more as needed
Juice from 3 lemons
1/2 tsp. salt or to taste

Wash artichokes, trim stem ends, pull off tough outer leaves and snip tips of leaves with scissors. Cut off about 1/2 inch off top, pull open leaves with fingers, set aside.

Mix together bread crumbs, garlic and Italian cheese. Add just enough olive oil to hold crumbs together.

Fill artichokes with mixture starting from the bottom leaves to the top. Top with olive oil and a lemon slice. Place standing up in about 1 inch of boiling water, cover. Cook 35-40 minute (depending on size) or until stems are tender. Test by trying to remove a leaf. Serves 4 or more as an appetizer.