Title: Carciofi ripieni (stuffed artichokes)
 Categories: Appetizers, Italian
      Yield: 6 Servings
 
      6 md Artichokes
    1/2    Lemon
      2 c  Soft Bread Crumbs
    3/4 c  Grated Parmesan Cheese
    1/3 c  Chopped Parsley
      2    Cloves Garlic -- chopped
           Salt And Pepper
      6 tb Olive Oil
 
  Wash the artichokes and invert to drain. Cut the stems straight
  across, leavinga level base so the artichokes will stand upright.
  Remove the tough outer leaves at the base and cut about 1/2" off the
  tips of the remaining leaves. With a sharp knife, slice the top of
  the artichokes straight across, taking off about 1". As you trim, rub
  the artichokes with the cut lemon to prevent discoloration. Tap them
  firmly on a hard surface to force the center leaves slightly open.
  Combine the bread crumbs, cheese, parsley and garlic. Blend well and
  season with salt and pepper. Distribute the filling among the 6
  artichokes, placing some in the center and tucking some between the
  spread leaves. Close the leaves gently and arrange the artichokes
  close together in a baking pan. Pour 1 Tbsp of oil over each. Add 1
  cup of water to the bottom of the pan. Cover tightly with aluminum
  foil and bake in a 325 F oven, basting occasionally, for about 1 hour
  45 minutes, or until the leaves pull out easily. Add waterif
  necessary to maintain a little liquid in the pan.
  
  Serves 6.