|Boiling salted water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Olive oil/Salad oil||3 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), mashed/minced|
|Canned tomatoes||1 Pound (1 Can)|
|Pitted ripe olives||1⁄2 Cup (8 tbs), halved|
|Grated parmesan cheese||1 Teaspoon|
Slice off the top fourth of each artichoke.
With scissors, cut thorns from tips of lower leaves.
Peel stem and remove small leaves around base.
With a small-bowled, long-handled spoon, carefully scoop out choke and a few of the center leaves to make a cup.
Place artichokes in boiling salted water to cover; add the lemon juice and 1 tablespoon of the oil.
Cover and cook until stems are just tender, about 30 minutes; drain.
Cut off stems so artichokes will stand flat; chop and reserve stems for sauce.
Stand artichokes in a baking dish.
Saute onion and garlic in remaining oil until soft; stir in tomatoes, reserved chopped artichoke stems, olives, and seasonings.
Bring to a boil, reduce heat, and simmer, uncovered, for about 20 minutes.
Spoon sauce around artichokes in baking dish.
Cover and bake in a 350° oven for 10 minutes or until artichokes are heated.
Fill artichokes with Parsley Scrambled Eggs.