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1.
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Set a large pot of lightly salted water to boil.
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2.
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Grate zest from lemon and reserve.
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Cut lemon in half.
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Squeeze juice from one lemon half into pot of water.
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Add in 1/3 of the chopped garlic to pot.
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3.
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When water comes to a boil, add in artichokes.
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Cover and cook for 15 to 18 min or possibly till artichokes are barely tender.
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Test for doneness by pulling a leaf from an artichoke.
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If it comes off easily, it's ready.
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Drain artichokes.
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4.
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While artichokes are cooking, place bread in a bowl and cover with warm water.
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When bread is cold sufficient to handle, place it in a colander and press out as much water as possible.
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5.
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Place liquid removed bread in a bowl.
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Add in lemon zest, juice from remaining lemon half, remaining chopped garlic, capers, oil, parsley, and egg.
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Stir to mix thoroughly.
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Taste for seasonings.
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6.
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Preheat oven to 350 F. When artichokes are cold sufficient to handle, pull out the center leaves of each one to create a cavity for stuffing.
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Divide stuffing proportionately among the cavities.
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7.
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Arrange stuffed artichokes upright in a glass baking dish.
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Pour 1 c. of warm water around, but not over, the artichokes.
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Cover tightly with foil and bake for 45 to 50 min or possibly till stuffing is heated through and leaves are tender to the bite.
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Serve warm or possibly chilled.
