Stuffed Artichokes

Directions

1. 1
   With sharp knife, cut about 1 inch off tops of artichokes. With scissors trim tips of remaining leaves. With spoon scrape out fuzzy choke. Rub all cut edges with lemon.
2. 2
   Mince 2 cloves garlic; in small bowl combine with bread crumbs, mozzarella, Parmesan, butter, parsley, salt, and pepper. Spoon mixture in between leaves and into centers of artichokes.
3. 3
   Fill a large pot just wide enough to hold artichokes upright with 1 inch of water; add remaining garlic. Place artichokes, crumb side up, in pot.
4. 4
   Over medium-low heat bring water to a simmer. Cover; cook until artichoke bases are tender, 35-45 minutes.
5. 5
   Meanwhile, position oven rack about 8 inches from heat source; preheat broiler.
6. 6
   With slotted spoon, transfer artichokes, upright, to 8-inch square baking dish. Broil until tops are brown, 4-6 minutes.