---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STUFFED ARTICHOKES - CARCIOFI RIPIENI
  Categories: Italian, Vegetables
       Yield: 1 servings
  
       4    Artichokes; large
       1    Lemon
       4    White bread; slices
     1/2 c  Olive oil
     1/3 c  Parsley; chopped
       3    Garlic cloves; chopped
            Salt & pepper; to taste
            Water
       4 tb Olive oil
  
   Cut off artichoke stems; slice and reserve.  Remove and discard hard outer
   leaves of artichokes.  Cut sharp tips off remaining leaves with scissors.
   Slice off about 1/2 inch from top end of each artichoke. Open artichokes
   gently with your hands.  Remove fuzzy chokes with a knife or melon-baller.
   Wash artichokes under cold running water. Slice lemon in half and rub over
   cut tops of artichokes.  Set artichokes with cut part down on paper towels.
   Remove crusts from bread. Chop bread into small pieces and place in a
   medium bowl.  Add 1/2 cup oil, parsley, garlic and salt and pepper. Mix
   well.  Arrange mixture between artichoke leaves and in centers. Place
   artichokes and reserved stems in a large saucepan. Pour water about 1 inch
   deep in pan. Add 3 to 4 tablespoons oil. Bring water to a boil. Reduce heat
   to medium and cover pan.  Cook artichokes 40 to 60 minutes, depending on
   size.  If water evaporates, add a little more.  There should be 4 to 5
   tablespoons of sauce left in pan.  If too much liquid is left, uncover pan
   and boil liquid down.  Spoon sauce over artichokes and stems. Serve hot.
   Makes 4 servings.
  
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