Trim off the stem of the artichoke so it can 'sit' without rolling over. Then tear off the toughest outer leaves, but leave most of the leaves on. Cut off the top 2-3 cm (1 inch) of the tip of the artichoke and, using a pair of scissors, trim off the pointed tips of the remaining outer leaves. Bang the artichoke against a hard surface and use your hands to loosen the leaves a bit. As you work, rub the artichoke with the cut end of half a lemon.

After you treat each artichoke this way, place it in a bowl of water that you will have acidulated with the other half of the lemon.

Bring a large pot filled with salted water to the boil. Toss in the trimmed artichokes (as well as the stems, if you want to include them in the stuffing) and parboil them until they are slightly underdone, about 10-15 minutes or perhaps a bit more, depending on the size and freshness of the vegetables. (You can poke the bottom with a paring knife to test doneness.)

While the artichokes are cooking, you can make your stuffing by mixing together all the ingredients listed in a large bowl until they are well amalgamated into a smooth paste. (If using the stems, fish them out of the water, drain them out of the water and chop them finely before adding them to the mixture before stuffing the artichokes.)

When the artichokes are done, fish them out of the pot with a slotted spoon and let them cool off a bit, placed upside down so they can drain well. Then, using a paring knife or spoon, dig out the 'choke' (the collection of fibers and inedible small leaves at the core of the vegetable) to create a cavity to hold the stuffing.

Using a spoon (or your hands!) stuff the center of the artichoke and the spaces between the leaves as well.

Place the stuffed artichokes on a baking dish. (They can be left this way until you are ready to cook.)

Pour over a small glassful of water or white wine. Drizzle them with a generous amount of olive oil, season them with salt and pepper, and place them in a preheated oven (200C/400F). Let them bake for about about 30 minutes, or until they are nicely browned on top. Baste them from time to time during as they bake with the cooking juices in the bottom of the baking dish.

Remove and let them cool, serve warm or at room temperature.