Braised Artichokes With Ricotta And Spinach Stuffing Recipe

• 2 whl artichokes
• 1/2 x lemon plus
• 2 x lemons juiced
• 2 Tbsp. extra virgin olive oil
• 2 c. vegetable broth or possibly water
• 2 x garlic cloves plus
• 5 x garlic cloves sliced, divided
• 4 sprg parsley minced, plus
• 2 Tbsp. minced parsley
• 2 x bay leaves Salt to taste Freshly-grnd black pepper to taste
• 15 ounce ricotta cheese
• 1/2 c. sun-dry tomatoes in oil minced
• 2 c. fresh spinach leaves minced
• 1 x egg
• 8 ounce grated Pecorino Romano
• 1/2 c. bread crumbs
• 2 Tbsp. extra virgin olive oil

Directions