Instructions: Makes 4 servings. LACTO

Stuffed artichokes are messy to eat but very delicious as in this favorite Italian dish.

To prepare artichokes for stuffing, cut stem ends off artichokes so they stand up-right on counter. By hand, pull off small, scarred, tough, outer leaves.

With kitchen shears or sharp knife, cut prickly ends off remaining leaves.

With sharp knife, cut tops off artichokes to make level surface.

In large pot, add stock or water and steamer basket. Place artichokes upright on steamer basket; cover pot. Bring stock or water to a boil then reduce to a simmer. Steam until artichokes are tender, about 25 minutes. (To test for doneness, pull out an outer leaf. If it comes out easily, the artichoke is done. You can also scrape the inside of the leaf on your lower teeth to check for tenderness.) Remove artichokes from steamer basket; turn upside down on plate to drain and cool.

When cool, gently spread leaves in center of artichokes to expose fuzzy purple-green chokes. With sharp spoon (such as a grapefruit spoon), scrape fuzzy chokes out and discard, leaving tender, pale green heart at the bottom of each artichoke. Set aside.

Preheat broiler. In bowl, combine parsley, peppers or mushrooms, bread crumbs, garlic, cheese, oil and herbs to taste. Mixture should be slightly paste-like; add a small amount of stock if needed. Stuff mixture in between artichoke leaves and place artichokes in broiler pan. Place under broiler for 5 minutes or until bread crumbs brown. Serve warm.

Makes 4 servings.

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