6 young green artichokes
2 c. day old Pepperidge Farm bread
1 med. head curly endive, uncooked (using center mostly)
2 to 3 tbsp. grated Romano cheese
1 to 2 tsp. sweet, dry basil
1/2 tsp. garlic salt (opt.)
3/4 c. olive oil
1 can peas

Trim artichokes, stems and points about 1/4 inch. Pull away any tough outer leaves, usually about 6. Squash them by pressing down hard so they open up enough to stuff. Wash and drain them well. Squeeze a little.

Mix crumbled bread with finely chopped endive, add cheese, basil and garlic salt. Sprinkle about 1/4 cup olive oil over this mixture. It shouldn't be too moist, rather a little on the dry side. Fill artichoke centers as much as possible - approximately 2 tablespoons of filling. Pour 1/2 cup each olive oil and water into Dutch oven-type pot. Salt artichokes slightly, then stand them up in pot. Cover tightly.

Simmer until tender, turning occasionally on sides being careful not to lose filling. Add water and oil as needed if liquid evaporates. Cook about 1 hour. Add 1 can peas and liquid around artichokes when done and heat peas and serve. May be totally prepared ahead. Delicious also reheated.