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1.
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Bring a large pot of salted water to a boil.
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2.
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Cut off the top 1/4 of the artichoke.
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Rub the cut surface with the lemon.
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3.
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Pull off the outer layer of artichoke leaves, and use a paring knife to trim the fibrous covering from the stem.
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4.
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Cut the artichoke in half from the top to the stem.
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5.
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Use a small spoon to scrape the choke (center flesh) out of the center and carefully pull out and discard the prickly, purple leaves.
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6.
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Put the artichoke into a bowl of water and add the lemon.
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7.
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Repeat with the other artichoke.
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8.
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Put the artichokes and the lemon in the pot of salted boiling water.
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Cook for 10 to 15 minutes or until, when you pull on a leaf, it easily comes out.
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9.
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You will need an oven proof baking dish that will fit the 4 artichoke halves comfortably.
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In that dish combine 1 cup of vegetable or chicken stock, white wine, salt to taste, 3 smashed garlic cloves, and 2 tablespoon of butter.
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Set to the side, until the artichokes are done cooking.
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10.
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When the artichokes are cooked, remove them from the water; and put them in the baking dish containing the stock and wine, in a single layer, cut side up.
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Set to the side, until the stuffing is ready, 11.
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Meanwhile heat a large skillet over medium heat, with 2 tablespoons of olive oil, the onions, shitake mushrooms and the minced garlic.
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Cook until the onions are translucent.
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12.
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Add the pine nuts and toast for a minute or two.
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13.
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To the cooked vegetables add the remaining 1 tablespoon of olive and the remaining 2 tablespoons of butter.
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14.
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When the butter has melted, add the fresh bread crumbs, Parmesan cheese, flat leaf parsley, salt and pepper to taste.
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Saute just a couple of minutes.
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15.
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Add the remaining 1/3 cup of vegetable or chicken stock to moisten the stuffing and remove the pan from the heat.
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16.
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Preheat oven to 400 F. Fill the cavity of the artichokes with the bread stuffing.
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The stuffing will be slightly mounded.
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If you want to, top with a little more grated Parmesan.
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17.
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Roast the artichokes in the oven for 25 to 30 minutes, until the stuffing is golden brown.
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Serve with melted butter, or aioli for dunking!
