Cut off the top one-third of each potato.

Using a melon baller, hollow out the potatoes, leaving 1/4-inch shells.

Cut a thin slice off the bottom of each potato so it will sit without tipping.

Lightly brush potatoes all over with olive oil.

Place in a shallow baking pan; set aside.

In a medium bowl combine the chopped artichoke hearts, mayonnaise dressing, Parmesan cheese, and ground red pepper.

Spoon about 1 tablespoon of the filling into each potato shell.

Bake in a 450 degree F oven for about 20 minutes.

Continue baking until potatoes are tender and filling is golden brown.

In a small bowl combine the snipped fresh parsley, finely shredded lemon peel, and minced garlic.

Sprinkle the parsley mixture over the baked potatoes.