Prepare the artichokes: Cut off the stem, leaving a flat base

Reserve the stems

Remove any bruised outer leaves

Cut about one inch off the top of each artichoke with a sharp knife

With a pair of kitchen scissors snip off the tip of each outer leaf

Place the artichokes in a pot of boiling salted water along with the bay leaves, four crushed cloves of garlic, and the quartered lemon

Add the stems to the pot and cook, covered, for about half an hour

Remove from water and cool

While the artichokes are bubbling, saute the sausage in a skillet just until it loses its pink color

Remove the sausage with a slotted spoon and set it aside

In the sausage drippings saute the minced onion until it is translucent, about ten minutes

In a bowl mix the sausage, onion, Parmesan cheese, bread crumbs, egg, wine, thyme, capers, cayenne, salt, pepper, and, when they are cooked, the artichoke stems, which should be chopped finely

When the artichokes are cooked and cool enough to handle, pull back the leaves and remove the inner choke

Fill the center of each artichoke with equal amounts of stuffing

If you have enough stuffing, place some in between the large leaves at the base

Place the stuffed artichokes in a baking pan and pour the lemon juice mixed with the olive oil and minced garlic over them

Cover and bake in a pre heated 350F

oven for about twenty minutes or until the base leaves are very tender

Serve hot with the pan juices for dipping.