Artichokes Stuffed with Ratatouille

FOR THE ARTICHOKES:
Fill a large pot with water, then add the garlic, lemon, and salt. Bring the water to a boil. While the water is coming to the boil, cut off the stems of the artichokes, then trim about 1 inch off the top. Remove any withered outer leaves.

Place in the boiling water, cover the pot, and cook for 30 to 40 minutes, or until an outer leaf pulls off easily. Drain the artichokes upside down. Using tongs, open the artichoke and pull out the center leaves. Scoop out the inedible choke with a spoon.

FOR THE RATATOUILLE:
While the artichokes are cooking, make the ratatouille. In a large sauté pan, heat the oil. Add the garlic and salt and cook for 1 minute. Add the onion and the red and green bell peppers and cook for 3 minutes. Add the basil. Stir in the yellow squash and tomato and cook for 5 minutes more.

Then stir in the tomato paste and wine and cook for another 3 minutes. Just before serving, season with salt and pepper and stir in the black olives and lemon juice.

TO SERVE:
Spoon the ratatouille into the center of each artichoke, allowing it to cascade over the opened leaves onto the plate.