5 large, full-size artichokes
1 lemon, halved
8 cloves garlic, finely chopped
1 onion, minced
5 tbsp. extra-virgin olive oil
2 cups dried bread crumbs (I grabbed 4 slices of sandwich bread and turned it into bread crumbs in the food processor)
1 cup grated good parmesan
2 teaspoons balsamic vinegar
1⁄3 cup chopped flat-leaf parsley leaves
2 tsp. kosher salt
1 tsp. freshly ground black pepper
First, you need to prep and cook the artichokes. Cut off the bottom stem so that the artichoke can sit flat. This sort of hurts for us to do, since the stem is so good, too. But for this purpose, you need them to lay flat. Then with a super-sharp knife, and a sharp mind, cut off the top ¾ of an inch or so. This way you can easily stuff with the stuffing. Rub the cut artichoke with the lemon, or don't it'll turn brown when you cook it anyway.
You can steam or boil them in seasoned water. That takes about 45 minutes to an hour, depending on the size of your artichokes. Just pull off a leaf from the middle and if it comes off easily, it's done.
While the artichokes cook, make the stuffing. Add a little olive oil to a pan and cook the onions until soft and then add the garlic until it smells great, just 30 seconds more. Add the cooked alliums to a bowl with the bread crumbs, ¾ cup of grated parmesan, vinegar, and salt and pepper. Taste it.
Let the artichokes cool and drain a bit upside down. Then with a spoon, scoop out the center leaves and hairy choke. You don't want to eat that part. Rather than removing it come meal time, clean it up now. Just pay attention not to scoop out the heart, just the choke. You'll be able to tell once you get going.
So, you should have five hollowed out artichokes that are fully cooked and have just the bigger leaves attached.
Stuff the leaves and the centers of the artichokes with the stuffing and stick it under the broiler to heat back up and toast a bit in the oven, just a few minutes. Then before serving, top with the remaining Parmesan cheese and parsley.
You can make it a meal by frying an egg and served on the side but I think it'd be even better cracked into the artichoke before getting stuffed and broiled. Enjoy!
Source and Baked Stuffed Artichoke image: http://blogs.phoenixnewtimes.com/bella/2012/05/baked_stuffed_artichokes.php