How to eat an Artichoke:
Pluck outer leaf, hold it inside of your mouth, breadcrumb side down, bite down gently and scrape your teeth across to gather all the breadcrumb mixture and artichoke meat at the end. Once you get to the centre you will find some leafy furry bits. Discard them and expose the beautiful heart inside - that is the best bit.  Drizzle olive oil over the artichoke heart.

Ingredients:
3 medium globe artichokes
100g Finely Toasted Breadcrumbs
80g Mature Parmesan Cheese finely grated
3 cloves crushed in press
2 tbsp Flat Leaf Parsley finely chopped
1 Lemon Zest
5 tbsp Olio di Luigi Extra Virgin Olive Oil
Oil to drizzle before cooking

Method:

Clean artichokes and cut off stems of artichokes.

Trim bottom of stem and peel off rough outer layer as well as trimming top 1/2 inch of remaining leaves with a scissor.

In a bowl add breadcrumbs, cheese, garlic, parsley, and lemon zest stir to combine.

Stir in 5 tablespoons of Olive Oil and season with salt and black milled pepper to taste.

To stuff the artichoke either use a small spoon or hands to stuff each outer leaf of the artichoke with the filling. There is no need to stuff inner leaves.

Steam artichokes - add stuffed artichokes to a saucepan with high sides that they will fit into very snug.

Season stems with salt and add to bottom of the saucepan.

Fill saucepan with 2 inches of water and season water with a little salt.

Drizzle the top of the artichokes with Olive Oil and cover with lid and bring to a gentle boil.

Reduce to a simmer and steam for 60minutes or until the artichokes are tender and leaves pull off easily.

Add additional water if needed to maintain 1 inch of water on the bottom of the saucepan.

To serve, transfer the artichokes and stems to serving plates and serve with lemon wedges if desired.

Enjoy.