Review of last recipe - Really liked this one and am eating it again this morning as I prepare today's recipe. I think it's good cold with fruit, although I really liked it right out of the oven and can see eating this with a salad, as well.

TODAY'S RECIPE - STUFFED ARTICHOKES
Love stuffed artichokes, but think they're too time consuming to make. This recipe was dated 1982.

4 medium artichokes
1/4 c lemon juice
1 med onion, chopped
1 clove garlic, minced
4 lg mushrooms, chopped
6 tbsp olive oil
1 c italian seasoned bread crumbs
1/3 c grated parmesan cheese
2 tbsp capers
1/2 tsp oregano
1/2 c dry white wine (will be substituting dry vermouth)
1/8 tsp pepper

Start a large pot of water to boil. Trim artichoke bottoms so they can stand upright, then cut 3/4" off the top. With scissors, trim sharp leaf tips. Coat cut surfaces with lemon juice to prevent discoloration (and I usually squeeze the rest of the lemon into the pot for good measure). Place artichokes into the pot of boiling water, then cover and simmer for 30 minutes, or when the bottom can easily be pierced. Remove from the water and drain upside down until cool.

Meanwhile in a skillet, saute onion, garlic and mushrooms in 3 tbsp olive oil until onion is golden. Stir in crumbs, cheese, capers and oregano until well mixed. Remove from heat and set aside.

With spoon, remove feathery choke from the center of each artichoke. Fill cavity with stuffing, and place in shallow baking pan (recipe can be made ahead up to this point). Mix the remaining 3 tbsp of olive oil, remaining 3 tbsp lemon juice, the wine and pepper and drizzle over the artichokes.

Bake in a preheated 400 degree oven for 15 minutes or until stuffing is lightly browned. Serve warm or at room temperature.

Makes 4 servings

Nutritional information per serving: 353 calories, 10 g protein, 33 g carbs, 24 g fat, 9 mg cholesterol, 418 mg sodium