Cindy Rouse Acosta's Stuffed Artichokes
2 large artichokes
2 cups Italian bread crumbs
2 cups finely shredded Pecorino Romano or Parmesan cheese
1 medium sweet onion, minced
1/2 teaspoon granulated garlic
1 teaspoon Rouses salt
1 teaspoon Rouses black pepper
1/2 cup Rouses olive oil
Cut off the stem of each artichoke to leave a flat base. Turn first artichoke on its side and cut off the top half with a sharp knife. With kitchen shears, snip off the prickly tips from each leaf. Repeat with second artichoke. Soak the artichokes in warm salt water for 15 minutes. Drain upside down on a towel.
While artichokes are draining, in a large, shallow bowl mix bread crumbs, cheese, onion, garlic, salt and pepper. Cut lemon in half. Squeeze one half of the lemon over the mixture; pour olive oil over it and blend well. If the mixture seems too dry, add a little more olive oil.
Working with one at a time, place artichoke in the center of bread crumb mixture. Stuff each leaf individually, starting from the outside and working your way into the center. Drizzle a little bit of olive oil over each artichoke.
Cut the rest of the lemon in slices. Place one or two slices on top of each artichoke.
Put the artichoke on a piece of foil and fold the foil over the top to loosely seal.
Place the artichokes in a large pot with 2 cups of water. Bring to a boil. Cover and simmer until the leaves are tender about 1-1/2 hours, depending on the size of the artichoke. You may have to add a little water if the water gets too low.