|Lemon juice||6 Tablespoon|
|Boiling water||2 Quart|
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Small, minced|
|Melted butter||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Cooked ground ham||1⁄2 Pound|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Bread crumbs||2 Cup (32 tbs)|
Cut points from leaves of artichokes; brush artichokes with lemon juice.
Cook until tender in boiling water to which salt and olive oil have been added.
Remove from heat and drain.
Spreading the leaves apart carefully, pull out the center core of leaves.
Scrape out the choke (hairy center growth) with a spoon.
Saute mushrooms, garlic, and onion in butter until browned, stir in parsley, ham, parmesan cheese, and bread crumbs, and mix well.
Spoon mixture into artichoke cavities and bake at 325Â° for 15 minutes.