4 qts. water
2 tbsp. lemon juice
4 fresh artichokes
1 med. onion, minced
1 garlic clove, minced
1 c. olive oil
2 c. bread crumbs
2 tbsp. grated Parmesan cheese

Preheat oven 350 degrees F. In large saucepan, bring water and lemon juice to a boil. Cut off stems of the artichokes and remove bottom row of leaves. With a sharp knife cut 1 inch off top of artichokes. Using scissors cut off sharp tips of remaining leaves. Cook artichokes in boiling water for 10 minutes; drain.

Saute onion, garlic and 1/2 cup of oil until onion is tender, about 5-7 minutes. Stir in bread crumbs and Parmesan cheese. Stuff the bread crumb mixture down between the leaves and into the center.

Arrange in an 8 inch baking dish. Pour 1 cup hot water into bottom of dish. Pour remaining 1/2 cup oil over artichoke tops. Cover and bake 60 minutes or until bottom of artichokes are soft to the fork and the leaves easily pull out. Serve hot or cold. Makes 4 servings.