Artichokes Stuffed With Red Pepper Vinaigrette - cooking recipe

Ingredients

2 large artichokes
1/2 lemon
1/4 c. water
1/4 c. + 2 Tbsp. minced red bell pepper
1/4 c. minced onion
1 garlic clove, minced
4 Tbsp. olive oil, divided
3/4 c. fine dry bread crumbs
1/4 c. thinly sliced scallion greens
1/3 c. freshly grated Parmesan cheese
1/4 tsp. dried thyme, crumbled
Cayenne to taste
2 Tbsp. fresh lemon juice
2 tsp. white- wine vinegar

Preparation

Remove artichoke stems and discard.
Break off tough outer leaves and cut off top fourth of artichokes.
Snip off tips of leaves with scissors and rub cut edges with lemon half.