Instructions: Cut off stalks and trim bases of artichokes so they stand upright.

Pull off the coarse outer leaves. Cut off the top of each artichoke

(down about 1 inch), and the top third of the remaining leaves. Pull the leaves back and pull out the hairy choke from the center. Put lemon juice into a bowl of cold water and place the artichokes cut side down into bowl until ready to stuff. Heat butter and 1 tablespoon of the olive oil in a saucepan and add onion, garlic, mushrooms, cauliflower and asparagus; cook and stir for 5 minutes. Stir in bread crumbs and parsley. Add salt and pepper to taste. Drain artichokes well. Fill center with vegetable mixture. Heat remaining oil in a pan large enough to hold artichokes closely. Stand artichokes in pan.

Add wine. Cover tightly and simmer over very low heat 45 minutes to 1 hour or until artichokes are tender when pierced with a knife.

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