Choose heavy, tightly packed green ones.
Trim 1/3 to 1/2 the top off. Remove 2-3 layers of leaves from the base. Trim and remove the stem.
Pull out these inner (light yellow) leaves. They are very spikey and makes for a painful dining experience.
Then using a spoon, firmly scrape the fuzz at the bottom of the center. If the artichoke is very young, the fuzz hasn't formed yet and you don't need to do this and can eat it. It's worth the effort to do this. Rinse.
Chop up tons of garlic and make an egg, flour, bread crumb, parmesean cheese, s&p mixture.
I had lots of bread leftover from my cucumber tea sandwiches, so I used those instead of bread crumbs (which I don't like anyway). Drizzle lots of olive oil. Add 1/2 of chicken stock or water to the bottom of the pan.
Cover and bake for atleast 2 hours. It's ready when the leaves pull off easily.
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