Slow Cooker Braised Artichokes with Garlic

Ingredients:

• 8 cloves of garlic (4 peeled and crushed, 4 grated or chopped)
• 2 bay leaves
• 1 tbsp. black peppercorns
• 110 g unsalted butter
• 2 tbsp. flavored breadcrumbs
• 0.5 cup grated Pecorino Romano cheese
• 5 large artichokes

Preparation:

1. Place 0.5 cups of water in a 6-quart slow cooker, add 4 peeled and crushed garlic cloves, bay leaf and peppercorns.
2. In a medium skillet over medium heat, heat the butter and grated garlic until the butter melts and the garlic begins to sizzle and become fragrant, 2 to 3 minutes. Add the breadcrumbs and 1/4 teaspoon each salt and black pepper and cook until golden brown, about 4 minutes more. Transfer to a bowl and let cool. Stir in the Pecorino Romano cheese and 1/4 teaspoon salt. Set aside 2 tablespoons of the breadcrumb mixture for serving.
3. Remove the small, tough petals near the artichoke stems. Trim the stems close to the base so the artichokes stand upright. Trim the top 2.5 cm from each artichoke. Use scissors to trim off any sharp ends on the remaining petals. Spread the larger petals apart with your fingers.
4. Working over the bowl with the breadcrumb mixture, spoon the crumbs into the crevices of each artichoke, filling them completely. Place the artichokes in the slow cooker. Cover and cook over low heat until the stems are tender and the leaves separate easily, about 7 hours. Taking care not to burn yourself, transfer the artichokes to a serving platter and sprinkle with the remaining breadcrumbs.