4 artichokes
Juice of 1 lemon
2 onions, chopped
1/2 c. olive oil
2 garlic cloves, chopped
Several anchovies
Salt and pepper to taste
2 c. rice
Grated cheese

Remove the tough outer leaves and the sharp tips of the artichokes. Slice them and put to soak in water with lemon juice. In a casserole, brown the chopped onions and garlic and then add the anchovy fillets, crushing them with a fork. Add the artichoke slices, salt and pepper; cover and cook for 15 minutes. Add the rice together with a cup of boiling, slated water. Cook slowly until rice is tender. Stir often and add more water as liquid is absorbed. Sprinkle with grated cheese and serve.