Instructions: Early in the day.....

With a sharp knife, from each artichoke, cut off steam and about 1 inch straight
across the top. With kitchen shears, trim thorny tips of leaves. Pull off any loose leaves from around bottom.

In large kettle over high heat, in a inch boiling water, place artichokes on their stem ends; add sliced lemon. Return to boiling. Reduce heat to low; cover and simmer 30 minutes or until leaves can be pulled off easily. Drain and refrigerate.

About 30 minutes before serving......

Cut avocado into pieces. In food proces- sor with knife blade attached or in blender, blend avocado and next 6 ingredients until smooth, stopping occasionally to scrape
down container with rubber spatula.

Part leaves of artichoke to expose hairy choke in center. With teaspoon, remove
choke; discard. Spoon some of avocado
mixture into center of each artichoke. Sprinkle with parsley.

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