Italian Stuffed Artichoke

3 artichokes, cleaned and dried
Zest and juice from 2 lemons
2 cups pulverized butter crackers
1 tablespoon dried Italian seasoning
1 cup grated pecorino Romano cheese
¼ cup chopped fresh parsley
2 cloves of garlic, grated on a rasp
¼ cup olive oil

Preheat oven to 375.

Trim stems of artichokes so base is flat and even. Trip top inch off artichoke.

Using a spoon, scoop out the choke in the center of the artichoke. Rub and pour ½ of lemon
juice all over inside and outside of artichokes.

Mix together pulverized crackers, Italian seasoning, romano cheese, parsley, garlic, lemon zest
and olive oil. Season with salt and pepper.

Pack each leaf of the artichoke with interior and working your way around. Continue this
process with the remaining artichokes. Place in 9 x 14 baking sheet, with 1 inch of chicken stock
and remaining lemon juice. Cover tightly in foil. Bake for 1 hour or until leaves pull out easily.
Take off cover, drizzle with olive oil and broil for 5 minutes or until top is golden brown. Serve!