ITALIAN STUFFED ARTICHOKES

4 large artichokes
1 lemon
4 slices white bread
1/2 cup plus 3 to 4 tbsp. olive oil
1/3 cup chopped parsley
3 cloves garlic, chopped
Salt, fresh-ground pepper

Cut off artichoke stems; slice and reserve (peel stems if skin is tough). Remove and discard tough outer leaves of artichokes. Cut sharp tips off remaining leaves with scissors.

Slice off about 1/2 inch from top end of each artichoke. Open artichokes gently with your hands. Remove fuzzy chokes inside the cones with a knife or melon baller. Wash artichokes in cold water.

Slice lemon in half and rub over cut surfaces of artichokes. Drain on paper towels.

Remove crusts from bread. Chop bread into small pieces or pulse in a food processor. Place in a bowl. Toss with 1/2 cup oil, parsley and garlic. Season with salt and pepper. Stuff mixture in centers and between leaves of artichokes.

Place artichokes upright, along with reserved stems, in a deep saucepan just large enough to hold the artichokes in a single layer. Add 1 inch of water and 3 or 4 tablespoons oil. Bring to a boil, reduce heat, cover and simmer for 40 to 60 minutes, until a fork can easily pierce the bottom of the artichokes. Add more water if it evaporates. There should be 4 or 5 tablespoons liquid left in the pan. If too much is left, uncover pan and boil liquid down. Spoon liquid over artichokes and stems.

Makes 4 servings
Source: Biba's Northern Italian Cooking by Biba Caggiano