Virgoqueen918's Mom's Stuffed Artichokes

subheading: Filling:

About 1 c Italian breadcrumbs

3 to 4 chopped garlic cloves

A few tbsp of fresh chopped parsley

¼ c fresh grated pecorino and Parmesan

1 tsp salt & pepper

Zest of half a lemon

2 tbsp olive oil (you want the mixture moist but not wet)

subheading: Instant pot liquid:

1 ½ c water

1 tsp chicken better than bouillon

½ lemon, juice from (I typically throw the half in there too)

Cut the stem and small leaves near the bottom so the artichoke stands upright nicely.

Use a knife and/or schears to remove the top and all the leaf tips.

Stretch out the artichoke leaves to allow for maximum space for stuffing.

Stuff filling in between each artichoke leaf. If any remaining filling layer it on top with some extra cheese.

Cook for 20 minutes on high pressure with 10 minute natural release.

Serve with melted butter and the other ½ of lemon.

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