1

Working with one artichoke at a time, bend back and snap off dark green leaves from around base of artichoke. With kitchen scissors, trim thorny tops from remaining leaves, rubbing cut surfaces with cut side of lemon to prevent browning. Lay artichoke on its side and cut off stem level with base of artichoke. Slice 1 inch off top of artichoke and discard. With small knife, peel tough skin from stem. Rub with lemon and reserve.

2

Stand artichokes on wire rack in large pot over simmering water. Scatter stems around artichokes. Cover and steam until small knife inserted into bottom of artichoke goes in easily, about 30 minutes. Lift out artichokes and stems and let cool on cutting board.

3

Preheat oven to 425°F. Spray 7 x 11-inch baking dish with olive oil nonstick spray.

4

When cool enough to handle, with small spoon, scoop out and discard fuzzy choke and any violet-tipped leaves from artichokes (do not cut into base).

5

Tear English muffin into pieces and put in food processor. Pulse until crumbs form; transfer to small bowl. Put stems in food processor and pulse until finely chopped; add to crumbs along with Parmesan, pine nuts, currants, garlic, oil, salt, and pepper, stirring to combine. Spoon bread mixture into cavity and between leaves of artichokes; lightly spray with nonstick spray. Stand artichokes in prepared baking dish and pour broth into dish around artichokes. Bake until heated through and filling is golden, about 20 minutes.

6

Serving size: 1 stuffed artichoke