Instructions: Cut stems so artichoke bottoms lie flat. Rub trimmed artichokes with lemon half to prevent browning. In a large pot of boiling water simmer artichokes with squeezed lemon half for 3 minutes. Drain and cool. Spread leaves apart, pry free and pull out tender inner leaves and chokes and discard.

Combine stuffing ingredients, mix well and divide among artichokes, packing it firmly into middle. In a shallow casserole heat 2 tablespoons oil, add onions and garlic and cook over low heat just until softened. Add tomatoes, wine, herbs and season with salt and pepper. Add artichokes, stuffed-sides up and add just enough water to reach halfway up sides. Drizzle with remaining 2 tablespoons oil. Bring to a boil, cover and simmer 30 minutes, or until tender. Transfer artichokes to a baking dish, pull leaves slightly apart to expose filling, and broil until crumbs are crisp. Meanwhile, reduce cooking liquid over high heat until flavors are concentrated.

Serve artichokes in large shallow soup bowls with some braising liquid. Drizzle with some extra-virgin olive oil, if desired.

This recipe yields 4 servings.

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