INGREDIENTS

INSTRUCTIONS

Set a large pot of lightly salted water to boil. Grate zest from  lemon
and reserve. Cut lemon in half. Squeeze juice from one lemon  half into
pot of water. Add 1/3 of the minced garlic to pot. When  water comes to
a boil, add artichokes. Cover and cook for 15 to 18  minutes or until
artichokes are barely tender. Test for doneness by  pulling a leaf from
an artichoke. If it comes off easily, it's ready.  Drain artichokes.
While artichokes are cooking, place bread in a bowl  and cover with hot
water. When bread is cool enough to handle, place  it in a colander and
press out as much water as possible. Place  drained bread in a bowl.
Add lemon zest, juice from remaining lemon  half, remaining minced
garlic, capers, oil, parsley, and egg. Stir to  mix thoroughly. Taste
for seasonings. Preheat oven to 350 F. When  artichokes are cool enough
to handle, pull out the center leaves of  each one to create a cavity
for stuffing. Divide stuffing evenly  among the cavities. Arrange
stuffed artichokes upright in a glass  baking dish. Pour 1 cup of hot
water around, but not over, the  artichokes. Cover tightly with foil
and bake for 45 to 50 minutes or  until stuffing is heated through and
leaves are tender to the bite.  Serve hot or chilled.  By "Karen C.
Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999.  Recipe by: Veggie
Life, May, 1999  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 245.3mg
Potassium: 54.1mg
Carbohydrates: 20.7g
Fiber: 1.1g
Sugar: <1g
Protein: 3.6g