Stuffed Braised Artichokes

Step 1: Using a food processor, place bread in processor and pulse until there are fine crumbs and then transfer the bread crumbs to a bowl. Grate lemon (you need 1 tablespoon) and add to bowl with crumbs. Fill another bowl half-way up with water; cut lemon in half and squeeze juice into bowl and then drop in the empty lemon shells.

Step 2: Working with one artichoke at a time, cut off top quarter and trim the end of the stem. Pull back and snap off outer leaves until you reach the light colored core. Spread leaves to reveal fuzzy choke at the the center. With a vegetable peeler, remove tough outer skin covering stem. Removed any dark green portions. Since remaining artichoke well and then place in lemon water. Repeat with remaining artichokes.

Step 3: In the bowl with the bread crumbs add the oil, parsley leaves, mint, garlic, 1/2 teaspoon salt, stirring until combined. Season with pepper. Using a small spoon, divide filling evenly among the artichokes, placing filling in the center of the artichoke.

Step 4: In the bottom of a dutch oven place the onion rings and then sprinkle the reserved parsley stems over the onion rings along with 1/4 teaspoon salt. Set artichoke stem ends down into the onion rings (so they don't fall over) and then fill the pot with cold water so that the stems are 3/4 submerged in the water.

Step 5: Over medium high heat, cover the pot and bring to a boil and then reduce to medium low and simmer for 15 minutes. Using tongs, rotate artichokes so stems are face up and the filling stays in place. Cover and continue to cook for 15 minutes or until the tip of a paring knife is easily inserted into arthiclike heart.

Step 6: Transfer artichokes to a platter to serve.