4 cups fresh bread crumbs from day-old Italian bread
2 Tbsp. grated Parmesan cheese
2 Tbsp. finely chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
1/3 cup Bertolli® Alfredo Sauce
4 large artichokes
2 cans (13-3/4 oz. ea.) chicken broth
Heat Olive Oil in 12-inch skillet over medium heat and cook garlic, stirring occasionally, 30 seconds. Stir in onion and cook, stirring occasionally, 2 minutes or until tender. Stir in bread crumbs, cheese, parsley, salt, pepper and Sauce; set aside.
Cut stems from artichokes and trim tips of leaves, removing tough lower leaves; rinse and drain. Spoon bread crumb stuffing into center of artichokes.
Arrange artichokes in large nonaluminum saucepan, then add broth. Cover and bring to a boil over high heat. Reduce heat to low and simmer covered, basting occasionally, 1 hour or until leaves are tender and pull out easily. To serve, slice artichokes in half lengthwise.