Carciofi Ripieni - Stuffed Artichokes:

6 medium artichokes
1/2 lemon
2 cup soft bread crumbs
3/4 cup grated Parmesan cheese
1/3 cup chopped parsley
2 cloves garlic, chopped
salt and pepper
6 tablespoons olive oil

Wash the artichokes and allow to dry upside down to drain. Cut the stems straight across, leaving a level base so the artichokes will stand upright.

Remove the tough outer leaves at the base and cut about 1/2-inch off the tips of the remaining leaves.

With a sharp knife, slice the top of the artichokes straight across, taking off about 1-inch.

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 closely together in a baking pan.

Pour 1 tablespoon 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 water if necessary to maintain a little liquid in the pan.

Serves 6.