4 large artichokes
1 c bread crumbs*
4 T sharp provolone cheese, grated*
4 salt packed anchovy filets, chopped fine*
2 garlic cloves, minced
2 T parsley, chopped
6 T good EVOO*
Sea salt & fresh ground pepper*
* Available at ATI
Cut the stems and 1/4″ off the tops of the artichokes. Romove any rought outer leaves. Wash the artichokes and tap on a table to spread the leaves open. Shake to remove the water.
Mix the bread crumbs, provolone, parsley, anchovies, garlic, sea salt and pepper together. Divide the mixture evenly between the artichokes. Place the mixture between the leaves of the artichoke. Then close.
Place the artichokes upright into a saucepan so they are snug and wont tip over. Pout 1 T of the olive oil over each artichoke. Put the remaining in the bottom of the saucepan. Pour 1 c of water into the saucepan and cover lightly with a lid. Cook slowly for 1/2 hour or until tender.
