Serves: 6
Total Calories: 204

2 slices white bread crusts removed
2 cloves garlic finely chopped
2 tablespoons capers rinsed and finely chopped
3 tablespoons fresh parsley finely chopped
4 tablespoons italian bread crumbs
4 tablespoons olive oil
salt and pepper to taste
1 lemon
6 large fresh artichokes
1 clove garlic slice into 4 pieces
fresh parsley
4 tablespoons olive oil

Preheat oven to 375. Soak white bread in a little water for a few minutes. Squeeze dry. In a bowl mix together the stuffing ingredients: soaked bread, garlic, capers, parsley, breadcrumbs, olive oil, and salt and pepper. Set aside. Squeeze the lemon and put the juice and the squeezed halves in a large bowl of cold water. Wash and prepare the artichokes: Cut off only the tip from the stem. Peel the stem with a small knife, pulling upwards towards the leaves. Pull off the small leaves around the stem, and continue snapping off the upper part of the dark outer leaves until you reach the taller inner leaves. Cut off just the top part of the inner leaves. Open the artichoke by spreading the leaves apart to get at the inner "choke". Cut around the "choke" with a knife and scrape it out with a spoon. As each artichoke is finished, place it in the bowl of lemon water. Place 4 garlic pieces in a baking dish large enough to hold the artichokes. Pour water in baking dish to about 1/2 inch deep. Remove artichokes from bowl of water and drain. Fill each artichoke with stuffing mix and place upside down in the baking dish. Sprinkle 4 tablespoons of olive oil over artichokes then tightly cover baking dish with foil. Bake for 1 hour or until artichokes are tender.

Nutritional Facts:

Serves: 6
Total Calories: 204
Calories from Fat: 163

More Recipes from the Cook'n Italian Cookbook:
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Baked Stuffed Zucchini Boats
Broccoli Pasta Salad
Carrots with Marsala
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Eggplant Parmesan
Fonduta with Steamed Vegetables
Italian Tossed Salad
Marinated Summer Salad
Sauteed Green Beans with Butter and Cheese
Steamed Fresh Vegetables with Lemon Butter
Stuffed Artichokes