6 artichokes, washed, tops sliced off and stems trimmed
8 oz. bread crumbs
10 oz. grated Pecorino Romano cheese
1 bunch flat leaf parsley, chopped
11/2 tsp salt
1/2 tsp freshly ground pepper
1 Tbs extra virgin olive oil
Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with bread crumb mixture until you reach the soft leaves near the center. Place artichokes in stoneware and add approximately 3/4 inches of water to bottom. Drizzle olive oil on top of each artichoke. Put on lid, turn unit to HIGH and cook until leaves are tender and pull away from heart easily, approximately 3-4 hours or cook on LOW for approximately 6 hours.