Baked Stuffed Artichokes

• 8 artichokes
• Juice of 2 large lemons
• 3/4 cup olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 cups fresh white bread crumbs
• 4 teaspoons red wine vinegar (preferably Balsamic)
• 1 tablespoon fresh mint leafs, chopped
• 3 tablespoons parsley leaves, chopped
• Coarse salt and freshly ground pepper to taste

1. Preheat oven to 350 degrees.
2. Cut the stalks off the artichokes.
3. Trim the outer leaves and slice an inch off the top.
4. With a pair of scissors, trim the remaining tips from the leaves.
5. When you have prepared the artichokes, put them in water to cover with the juice of one of the lemons so that they do not turn brown.
6. Cook the artichokes in salted boiling water for 10 minutes.
7. Drain them upside down in a collander and remove the bristly choke.
8. Meanwhile, heat four tablespoons of the olive oil and cook the garlic and onion until soft.
9. Mix with the bread crumbs, vinegar, mint and parsley.
10. Season to taste with salt and pepper.
11. Stuff the centers of the artichokes with about two tablespoons of the mixture and press the rest between the outer leaves.
12. Place artichokes in the baking dish and pour in an inch of boiling water.
13. Cover with foil and bake for 45 minutes.
14. Sprinkle with remaining oil and lemon juice.
15. Serve hot or cold.

artichokes, lemons, olive oil, garlic, onion, fresh white bread crumbs, red wine vinegar, fresh mint, parsley, salt

Taken from cooking.nytimes.com/recipes/85 (may not work)