Remove any tough outer leaves from artichokes and cut each across the top to remove any small spiky tips.
Heat ¼ cup of olive oil in heavy pot over medium high heat. Add onion, garlic, red pepper and bay leaf; sauté until onion is soft, about 3 minutes. Add artichokes to pot; sauté for 1 minute, stirring constantly. Add white wine, chicken stock, lemon juice, salt and pepper. Lower heat, cover and simmer for 10 minutes, until artichokes are tender. Remove pot from heat, uncover and allow to cool for 15 minutes.
Drain artichokes in colander; squeeze very gently to remove any remaining liquid. Gently open the center of each artichoke; stuff each one with 1 tablespoon of Quinoa and Nut Dressing. Sprinkle stuffed artichokes with Parmesan cheese and drizzle with olive oil. Serve at room temperature. Serves 6 appetizer servings.
Quinoa and Nut Dressing
Combine all ingredients in mixing bowl; let stand at room temperature while preparing artichokes.