Stuffed Artichokes

With a very sharp knife, cut top third
off each artichoke. Trim stems to 1/4 to
1/2 inch. With scissors or kitchen shears,
snip off pointed tips of remaining leaves.
Gently pry open leaves of artichokes.

In a large bowl, combine bread crumbs,
Parmesan, pine nuts, parsley, garlic,
lemon zest and juice and butter. Stir until
well combined.

Hold one of the artichokes over bowl
with stuffing mixture. With a large
spoon, press stuffing into center of
artichoke and into spaces in between
leaves, packing as tightly as possible.
Repeat with all artichokes.

Combine wine with 1 cup water in a
5-quart slow cooker. Place artichokes in
slow cooker and cook on HIGH for
4 hours. Use a large spoon to carefully
remove artichokes to a platter. Garnish
with additional Parmesan. To eat, pull a
leaf from artichoke and scrape between
teeth to remove stuffing and soft part of
leaf at base.