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1
Put 2 cups of salted water and the vinegar in a large, stainless steel saucepan and bring to a boil.
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2
Slice 1-inch off the tops of the center cone of the artichokes and cut the stalks so they will sit flat.
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3
Trim the tips from the leaves and rub the surfaces with lemon.
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4
Put the artichokes in the water and simmer, covered, for about 30 minutes.
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5
When the leaves pull off easily, put the artichokes on a rack; cool and drain them upside down.
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6
Remove the center leaves and the choke with a spoon and discard.
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7
Saute the onion in 1 tablespoon of olive oil, stirring until translucent, 3 to 5 minutes, then transfer to a bowl.
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8
Saute the zucchini in the remaining olive oil until lightly browned, add the mushrooms and cook for 2 more minutes, add to the onions.
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9
Mix the egg, mozzarella, lemon juice, and 1/2 cup of Parmesan.
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10
Add to the vegetable mixture, stir well.
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11
Heat the extra virgin olive oil in a saucepan and add the garlic and the bread crumbs.
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12
Brown lightly.
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13
Remove from heat and stir in the vegetable-egg mixture.
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14
Stuff the center and the leaves of the artichokes with the mixture.
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15
Set the artichokes upright in a baking dish with the water below the first leaf, about 1 cup.
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16
Sprinkle the juice of one lemon and the remaining Parmesan over the artichokes.
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17
Bake them, covered, for 30 minutes.
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18
Uncover for the last few minutes to brown the cheese.
