Stuffed Artichokes

I made this recipe a few weeks ago, but I am finally getting around to posting this.
I had never cooked artichokes before, and this was a wild shot in the dark.
I think it turned out pretty, pretty, pretty good.

.........

STUFFED ARTICHOKES

Ingredients

• 2 artichokes
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 4 cloves garlic, slivered
• 1/2 teaspoon dried thyme 
• 1/4 teaspoon dried ground fennel
• 1 cup breadcrumbs
• 1 tablespoon nutritional yeast
• Salt & pepper to taste
• Vegetable broth

1. Preheat oven to 400F.

2. In a skillet, saute the garlic and onions til soft. Stir in the thyme, fennel, breadcrumbs and nutritional yeast. Stir often and cook until the breadcrumbs start to brown. 

3. While the breadcrumbs are cooking (or after if you aren't the best at multitasking), prep the artichokes. Rinse them and pull off the outer layer of the leaves. Chop off the top and bottom of the artichoke... the bottom so that it will sit flat and the top inch or so to get rid of the sharp pointy thingies. Take some scissors and snip off any remaining pointys.

4. The original recipe has some crazy instructions here on removing the choke from the center of the artichoke... I didn't do this. I couldn't spread the leaves enough to get to the center... so I cooked it as a whole and just didn't eat the center... taadaaa! Lazy person instructions. 

5. Take the stuffing and start stuffin'! Starting from the outside in, gently pull back a leaf and put some stuffing inbetween the layers. Continue doing this to each leaf as far in as you can. My artichokes didn't want to let me into the middle too much... but such is life. 

6. Line a baking dish with foil (for easy clean up... read: lazy), place artichokes upright in said dish. Pour broth into the dish, about an inch or so high. Cook for 60 minutes.

7. Enjoy!