Stuffed Artichoke with Black & Blue Sausage

6 large artichokes, leaves trimmed and tops cut off 1 lemon, sliced

1 pkg Black & Blue sausage diced

2 c chicken stock

4 c stuffing mix or dried diced bread 2 T diced fresh sage

1 T rosemary

1 c dried cranberries

8 oz grated parmesan salt

pepper 

Preheat oven to 350. Place trimmed artichokes in a steam with water, salt, lemon, and black pepper. Cook until the leaves are tender. Next, create the stuffing, bring 2 cups of chicken broth in a pot to a simmer. Then add 4 cups of stuffing mix or diced bread. Lastly, add sausage, salt and pepper to taste, diced fresh sages, rosemary and dried cranberries. Once the artichokes are soft, cut out the center and remove the choke. Add the stuffing and bake in the oven covered for 20 minutes. Remove and add grated parmesan and bake uncovered for another 5-8 minutes until the cheese melts.