Instructions: Using a stainless-steel knife cut off the stems of artichokes and discard.

Break off the tough outer leaves and cut off the top fourth of the artichokes. Using sharp kitchen scissors, snip off the tops of the remaining leaves. Rub the cut edges with a lemon half.

Bring a large pot of salted water to a boil. Add the juice of the two lemons reserving 3 tablespoons. Add the prepared artichokes to the boiling water and cook for 20 to 30 minutes or just until a few leaves pull out easily, taking care not to overcook the artichokes. Drain the artichokes, place inverted on paper towels and allow to cool completely.

Preheat oven to 375 degrees F.

In a small heavy saucepan heat 2 tablespoons olive oil over moderately low heat and cook the red bell pepper, reserving 1/4 cup for garnish, the onion, and the garlic until softened. In a bowl combine the softened vegetables, bread crumbs, scallion, cheese, thyme, cayenne, lemon juice and 2 tablespoons of remaining olive oil, and salt and pepper to taste.

Carefully spread open the center leaves of each artichoke and scrape out the chokes with a small spoon. Spread the leaves of artichokes gently and fill the center and spaces between the leaves with the stuffing. Arrange the stuffed artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish. Drizzle 1 to 2 tablespoons of remaining oil over artichokes and bake 12 to 15 minutes.

In a small bowl whisk together vinegar, remaining 2 tablespoons olive oil, remaining 1/4 cup of red bell pepper, and salt and pepper to taste. Serve warm artichokes drizzled with vinaigrette.

Yield: 4 servings

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