Directions:
Prepare artichokes for cooking as directed below; set aside.
In large bowl, combine bread crumbs, cheese, parsley, 2 cloves garlic, salt and pepper. Drizzle with 1/2 cup Olive Oil; toss just until moistened. Gently stuff bread crumb mixture between artichoke leaves.
In 12-quart nonaluminum saucepot, heat remaining 1/4 cup Olive Oil. Add remaining garlic, then artichokes. Cook 1 minute. Gently pour broth around artichokes. Bring to a boil over medium heat. Reduce heat to low and simmer covered, basting occasionally if desired, 2 hours or until leaves are tender and pull out easily.
TO PREPARE ARTICHOKES FOR COOKING: Wash artichokes in cold water; drain. With a large knife, cut stem close to base. Cut off 1/2 inch of top. Remove any discolored lower leaves. If desired, with scissors, cut off sharp leaf tips.
*For best flavor and texture, make the fresh bread crumbs using crusty Italian bread.
Nutrition Information per serving
Calories 1315, Calories From Fat 530, Saturated Fat 12g, Trans Fat 0g, Total Fat 59g, Cholesterol 15mg, Sodium 5760mg, Total Carbohydrates 159g, Sugars 14g, Dietary Fiber 27g, Protein 52g, Vitamin A 15%, Vitamin C 80%, Calcium 60%, Iron 80%