Roman-style Artichokes

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clean the artichokes
cut off stems and throw them away
remove outer leaves
leave artichokes to soak
in cold water with lemon juice
take parsley, two garlic cloves plus two mint leaves
chop all finely and add two teaspoons of bread crumbs
drain artichokes
pry them slightly open
use a teaspoon to stuff them
add a dash of salt and a little oil
prepare broth with a bouillon cube
get a small but tall pot
place artichokes face down in pot
they should be close together
add oil, salt and pepper
dust with remaining filling
add broth to half cover artichokes
cover with lid and cook for half an hour
check occasionally
If they are too dry
add more broth
cook for 10 more minutes without a lid
serves four
add one to each plate
cover with remaining broth