4 med. artichokes
1 1/2 c. soft bread crumbs
1/2 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
2 or 3 parsley sprigs, chopped
2 anchovy fillets, chopped
1 tsp. wine vinegar
4 tbsp. olive oil

Wash and cut off top third of artichokes. Pull off tough outer leaves and discard. Cut stems from artichokes to make a flat base. Trim 1/4 inch off leaf tips with scissors. Cook artichokes in 6 quarts of boiling water for about 10-15 minutes until partly tender. Drain and cool upside down in a colander. Spread out the fuzzy choke from the heart of artichoke with a spoon. Clean out thoroughly. Sprinkle scraped artichoke bottom with lemon juice.

Preheat oven to 350 degrees. combine the bread crumbs, garlic, salt, pepper, parsley, anchovies and vinegar. Spoon stuffing into center of each artichoke. Arrange them in a baking dish to fit snugly or tie with string to keep their shape. Drizzle oil over each choke. Add boiling water to 1-inch depth in baking dish. Cover and bake about 1 hour or until tender when pierced with a fork. Remove string, if used, and serve immediately. Serves 4.