Stuffed Artichokes - cooking recipe

Ingredients

4 artichokes, 3/4-1 lb. each, stem ends trimmed
1/2 lemon
4 garlic cloves, divided
1 cup plain breadcrumbs
3 ounces mozzarella cheese, shredded, about 3/4 cup
1/2 cup grated parmesan cheese
1/4 cup butter, melted
3 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

With sharp knife, cut about 1 inch off tops of artichokes. With scissors trim tips of remaining leaves. With spoon scrape out fuzzy choke. Rub all cut edges with lemon.
Mince 2 cloves garlic; in small bowl combine with bread crumbs, mozzarella, Parmesan, butter, parsley, salt, and pepper. Spoon mixture in between leaves and into centers of artichokes.
Fill a large pot just wide enough to hold artichokes upright with 1 inch of water; add remaining garlic. Place artichokes, crumb side up, in pot.
Over medium-low heat bring water to a simmer. Cover; cook until artichoke bases are tender, 35-45 minutes.
Meanwhile, position oven rack about 8 inches from heat source; preheat broiler.
With slotted spoon, transfer artichokes, upright, to 8-inch square baking dish. Broil until tops are brown, 4-6 minutes.