Preheat the oven to 400?F.
Trim off the stems and leaf tips of the artichokes. Quarter the artichokes cutting lengthwise. Remove the chokes. Set aside.
Fry the bacon in a skillet over medium heat until slightly crisp. Add the onions, bell peppers, celery, and rub. SautÈ the mixture, stirring constantly, for about 3 minutes, or until the vegetables are slightlywilted. Add the garlic and parsley and cook, stirring, for about 2 minutes.
Remove from the heat. Add the sherry and swish it around in the pan. Add the lemon juice, salt, cayenne, bread crumbs, and parmesan. Mix well.
Divide the mixture into 8 equal portions. Place the artichoke quarters on a baking sheet. Mound a portion of bread crumb mixture on each artichoke quarter. Bake for about 15 minutes, or until the bread crumb mixture is light brown.
Serve warm, allowing 2 artichoke quarters per person.
Yield: 4 servings