4 lg. artichokes

STUFFING:

1 c. seasoned bread crumbs
6 oz. grated Parmesan cheese
1 sm. can rolled anchovies, finely chopped (optional)
4 cloves garlic, mashed
4 to 5 oz. olive oil

Trim tops of artichoke leaves to remove pointed tips. Soak artichokes in salted water about 15 minutes. Drain. Mix the stuffing ingredients well. Fill the artichoke leaves with stuffing. Stand stuffed artichokes on a rack in the bottom of a Dutch oven.

Put a small amount of water in the container, but do not let the water touch the artichokes. cover and steam slowly, adding several drops of imported olive oil over stuffing about every 15 minutes. Continue to steam until artichokes are done when the leaves pull out easily, almost one hour. The secret to this recipe is in the use of the olive oil. DO NOT USE TOO MUCH!