Italian stuffed artichokes

Snip the tip off each leaf, chop the stem off to the base so the artichoke stands upright and saw off the top inch and a half.

Steam over about an inch of water combined with half a cup each of white wine and lemon juice until completely tender, about 30 minutes depending on size.

The artichokes can be cooled completely, covered and refrigerated overnight before roasting.

Brush generously with butter and press the bread crumbs on, pulling the leaves open to get the crumbs deep inside.

Roast at 425F until browned and melty.