(If artichokes are not to be stuffed, cook in boiling water with ingredients for 45 minutes. Serve with butter or mayonnaise).
Wash - cut off steams about 1 inch from base. Cut off one inch from top cutting straight across with a sharp knife on cutting board. Pull off loose leaves. With kitchen shears, cut off thorny tips on each leaf. Drop artichokes in a large kettle of boiling water with salt, garlic, oil, lemon slices and bay leaf. Cook 10 minutes.
Cut off stems - drain. Cool and pry out hairy chokes in centers. Stuff holes with bread dressing - also put dressing between each leaf. Pack close together in an olive oiled baking pan - add 1/2 inch of chicken broth. Cover tightly and bake at 350 degrees for an hour or until tender. Serve with French bread t dip in juices. Serve with lemon butter.
