|Lemon||1 , halved|
|Dry packed sun dried tomatoes||1⁄2 Ounce|
|Olive oil||1 Tablespoon|
|Carrots||3 Medium, chopped|
|Garlic cloves||2 Large, minced|
|Fennel bulb||1 Medium, cored and chopped|
|Onion||1 Medium, chopped|
|Ground black pepper||1⁄8 Teaspoon|
|Whole grain bread slice||1 , toasted and cut into 1/4 inch pieces|
|Grated asiago cheese||1 Ounce (1/4 Cup)|
To make the artichokes: Trim the stems and 1" from the top of each artichoke.
Rub all the cut edges of the artichokes with the lemon halves.
Using kitchen shears, trim the thorny tips of the leaves.
Place the artichokes in a saucepot with 1" of water and bring to a boil over high heat.
Reduce the heat to medium-low, cover, and cook for 20 minutes, or until tender.
Spread open the center of each artichoke and remove the inner, prickly leaves.
Using a spoon, scrape out the fuzzy chokes.
To make the filling: Meanwhile, place the sun-dried tomatoes in a small bowl and cover with hot water.
Soak for 10 minutes, or until soft.
Remove the tomatoes from the liquid, reserving the liquid.
Mince the tomatoes and set aside.
Heat the oil in a large nonstick skillet over medium heat.
Add the carrots, garlic, fennel, onion, salt, and pepper and cook, stirring frequently, for 12 minutes, or until tender.
Place in a bowl.
Stir in the bread, the reserved tomatoes and liquid, and 2 tablespoons of the cheese.
Preheat the oven to 350°F.
Pour 3/4 cup water into a 13" X 9" baking pan.
Spoon some of the filling into the center of each artichoke and spoon the remaining filling between the leaves.
Place the artichokes in the prepared pan.
Sprinkle the tops of the artichokes with the remaining 2 tablespoons cheese.
Cover with foil and bake for 25 minutes, or until the artichokes and the filling are heated through.