Instructions: Place warm boiled potatoes in a large mixing bowl and lightly smash with fork or potato masher.Heat oil in a non-stick saute pan, add garlic and saute slowly until browned. Remove the pan from heat and add the sherry. Deglaze by removing any bits that have accumulated at the bottom of the pan. Add garlic-sherry mixture to the potatoes and fold in the remaining ingredients, except Parmesan.

To clean the artichoke: open up artichoke by spreading out leaves, exposing the center. Remove the fine silken layer over the artichoke bottom. Rinse to remove any stray silken spines.

Stuff each artichoke with filling, dividing evenly among the four artichokes.

Sprinkle Parmesan over the artichokes and place in a baking dish. Bake in a 375 degree oven for 20 minutes until heated through and browned on top.

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