Stuffed artichokes

1. To prepare artichoke for stuffing, hold it by its stalk and pound it, leaves down, on a drainboard until leaves open; rinse well.
2. § Cut bottom stems off flat so artichokes can remain standing.
3. § With scissors, trim points of leaves approximately ½ inch.
4. § Soak artichokes in cold water.
5. § Mixi bread crumbs, grated cheese, garlic and lemon juice; a little olive oil may be added to hold mixture together.
6. § Starting at bottom row of leaves, pull open each leaf with one hand and fill with the other.
7. § Draw leaves as lightly together as possible.
8. § Stand artichokes upright in deep pot, wedged together so they won"t fall over.
9. § Drizzle a little olive oil over each artichoke.
10. § 10. Add about 2 inches water to pot; cover pot and steam artichokes until done.
11. (cooking time varies according to size and toughness.
12. Check after 30 minutes; if leaf pulls easily, artichokes are done).