4 artichokes medium size
1 cup bread crumbs
1 clove garlic chopped
2 anchovy fillets chopped (optional)
1 tablespoon fresh parsley chopped (or dry parsley)
4 tablespoons Parmesan cheese
salt and pepper to taste
1/4 cup olive oil
1 cup cold water
Wash and remove large out leaves around base.
Cut off stems and with a pair of scissors trim point 1 1/2” down from the top.
Spread leaves apart gently.
Combine crumbs, garlic, anchovies, parsley, cheese, salt and pepper and oil, and mix thoroughly.
Place crumb mixture
between loosened artichoke leaves.
Stand artichokes straight up in saucepan, and pour water into pan from side, so not to pour over the artichokes.
Cover pan and simmer until leaves pull off easily: about 1/2 hour.
If further cooking time is needed (some artichokes are tougher than others), make sure water has not evaporated too much.
Add more if needed and cook until done.
Lift our gently and serve hot.