1 tablespoon garlic, minced
Sea salt
4 tablespoons butter, unsalted, softened
1 tablespoon parsley, chopped
1 cup Romano cheese, grated
4 artichokes, medium, stem and leaves trimmed
1 lemon, cut in half
1/2 pound Ricotta cheese
1 egg, lightly beaten
black pepper, freshly ground

1. Preheat the oven to 350 F. Trim the artichokes by cutting off the stem, top, and tips of the tough outer leaves. Rub lemon over the cut portions. Squeeze the juice of the other lemon half in a big bowl of water.
2. Cut the artichokes in half lengthwise and cut out the chokes. Keep the trimmed artichokes in the lemon water until needed.
3. Bring a pot of salted water to a boil. Add the artichokes and simmer until tender but firm; drain well.
4. In a medium bowl, combine the ricotta, garlic, egg, parsley, 6 tablespoons romano cheese, 2 tablespoons pine nuts, and salt and pepper to taste. Mix well.
5. Select a baking dish large enough to contain all the artichoke halves. Butter the dish, using 2 tablespoons butter. Arrange artichokes, cut side up, on the baking dish.
6. Mound ricotta mixture on artichokes and smooth the tops. Sprinkle with bread crumbs and remaining grated cheese, and top with pieces of the remaining butter.
7. Sprinkle with the remaining 2 tablespoons of pine nuts.
8. Bake artichokes for 20 minutes, or until the stuffing is firm and bread crumbs are golden. Serve hot.