• 4 fresh tight-leaved artichokes
• 2 squeezes lemon juice
• 1/2 C. breadcrumbs
• 1/4 C. grated cheese (or to taste)
• 1/4 tsp. onion powder
• 2 grinds black pepper
• 1 can sm. tender sweet peas (optional)
• 1 can vegetable broth
• 1/4 C. small fresh baby carrots

To trim and clean artichokes, slice off stem so the artichoke sits flat. Cut off pinchy tops of leaves and remove 2 rows of outer layer of leaves starting from the bottom. Spread leaves and remove purple pinchy parts from the artichoke heart. Submerge cleaned artichokes in bowl of water and lemon juice to prevent discoloration. Clean stems and place in pot with canned peas, carrots and broth. Remove artichokes from water and set upside down so water can drain.Combine remaining ingredients. Spread leaves again and fill spaces with spoon, getting as many leaves as possible with as much filling as possible. Place artichokes in deep pot (wide enough to fit the artichokes standing up). Spoon broth mixture over artichokes, wetting breadcrumb mixture. Cook, covered for about 30-40 minutes or until outside leaves are pulled off easily, basting artichokes every 15 minutes.