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1
Cut off stems of artichokes with a stainless-steel knife and discard.
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2
Break off tough outer leaves and cut off top fourth of artichokes.
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3
Snip off tips of leaves with scissors and rub cut edges with lemon half.
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4
In a 4-quart microwave-safe glass bowl with a lid arrange artichokes, bottoms up, and add water.
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5
Microwave at high power (100%), covered, 10 minutes, or until bases are tender, and let stand, covered, 5 minutes.
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6
Preheat oven to 375F.
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7
While artichokes are cooking, in a small heavy saucepan cook 1/4 cup of bell pepper, onion, and garlic in 1 tablespoon of oil over moderately low heat, stirring, until softened.
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8
In a bowl stir together vegetables, bread crumbs, scallion, cheese, thyme, cayenne, lemon juice, 1 tablespoon of remaining oil, and salt and pepper to taste.
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9
Pull out centers of artichokes, leaving bases intact, and scrape out chokes with a small spoon.
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10
Spread leaves of artichokes gently and stuff each artichoke with some of stuffing, filling centers and spaces between leaves.
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11
Arrange artichokes in a baking dish just large enough to hold them and add enough water to cover bottom of dish.
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12
Drizzle 1 tablespoon of remaining oil over artichokes and bake 12 minutes.
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13
In a small bowl whisk together vinegar, remaining tablespoon oil, remaining 2 tablespoons bell pepper, and salt and pepper to taste.
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14
Serve artichokes with vinaigrette spooned around them.
