Stuffed Artichokes


6 Artichokes
Juice From 1 Lemon
1 Garlic Clove
2 Tbsp. Sunflower Oil
1 Small Onion
2 Potatoes, Unpeeled
Bread Crumbs
2 Tbsp.
Non-Hydrogenated Margarine


Wash and trim the artichokes.  
Pry open the center, and cut out the choke
in the middle.
Soak the artichokes in water and lemon juice,
just enough to cover them.
Wash and dice the potatoes.  
Boil them in water until soft.  Drain.
in the margarine.
Mash the potatoes.  
Add to onions in skillet, and mix well.
Drain the artichokes well, and fill them with
the potato mixture.
Put the stuffed artichokes in a casserole or Dutch oven.
Sprinkle oil on top.  Then top with some bread crumbs.
Add only ½ inch water, to cover the bottom of the pot.
Cover and cook for 30-45 minutes over medium heat.  
Artichoke is tender, when you can
remove a leaf easily.