How to make it

1. https://www.youtube.com/embed/GETuc6lShqg
2. For filling, in a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Add bell peppers and onion. Cook over medium heat for about 10 minutes or until tender, stirring occasionally. Add Lee Kum Kee Minced Garlic and Lee Kum Kee Panda Brand Oyster Flavored Sauce and cook for 2 minutes. Stir in panko, parsley, and cheese; cool.
3. Meanwhile, trim stems from artichokes so they sit flat and remove loose outer leaves. Cut about 1 inch off the top of each artichoke; snip off the sharp leaf tips. Brush cut edges with some of the lemon juice. Spread leaves apart, creating space for the filling. Using a spoon, scoop out the chokes; discard. Stuff filling between each leaf. Place any remaining filling on top of artichokes.
4. In a 6-quart slow cooker combine the water and the remaining lemon juice. Place artichokes, filling sides up, in the cooker.
5. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours or until a leaf pulls out easily. Before serving, sprinkle with additional parsley. Serve with lemon wedges. Drizzle Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Enjoy!