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DIRECTIONS

Chopped fresh basil, oregano, or marjoram for garnish
To prepare each artichoke, cut off the stem and pointed top. Trim the prickly points off leaves with scissors. Soak trimmed artichokes for 30 minutes in a bowl of water and the lemon juice. This softens the artichokes and prevents discoloration. Remove from water and pry apart the center of the artichoke and scoop out the hairy core with a sharp teaspoon. (This takes a little practice, but artichokes are very resilient and will take a lot of punishment.) Be careful not to tear off outer leaves.
Stand artichokes upright in a deep, covered casserole.
Combine all topping ingredients. Spoon some of the mixture into the center cavity of each artichoke, and sprinkle the rest over tops and between outer leaves. Add enough water to cover the bottom third of the artichokes. Bring to a boil, and reduce heat so that artichokes simmer.
Cover and cook until tender but not mushy, about 30 to 45 minutes.
Garnish with herbs and serve hot, warm, or at room temperature.