6 medium artichokes (1/2 lb each)
18 fresh flat-leaf parsley sprigs
1/4 cup olive oil
8 fresh thyme sprigs
1 head of garlic, cloves separated and left unpeeled
1 cup water
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon extra-virgin olive oil

Special equipment: a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)
Accompaniment: crusty bread
artichokes, garlic, thyme

2 lbs cooked shrimp, shelled(15-25)
1 pk (6oz) chicken flavored stuffing mix
1 lg, lightly beaten
1/2 c (1 stick) butter, melted
1 clove garlic, minced
chopped parsley
lemon wedges
fish, egg, garlic, butter

1 cup coarsely chopped fresh basil
1 garlic clove, smashed
1/4 teaspoon salt
1/8 teaspoon cayenne
3/4 cup mayonnaise
basil, garlic, mayonnaise