These artichokes may be served hot or cold. Because they are a bit messy to eat, they should be served as a separate course. They are a good picnic food and also make a nice antipasto. 6 servings.

6 lg. sized globe artichokes
1 1/2 c. fresh bread crumbs
1 clove garlic, minced or crushed
1 sm. onion, minced (about 1/3 cup)
2 anchovy fillets, minced (optional)
2 tbsp. minced, flat Italian parsley
1/4 c. freshly grated Romano cheese
1/2 tsp. salt
1/2 tsp. pepper
2/3 c. olive oil

Cut off artichoke stems, making a flat bottom. Trim points of leaves with kitchen shears. Remove choke, if desired, by gently separating the leaves with your fingers and scraping out the spiny center leaves with a spoon. (A grapefruit spoon with a serrated edge works best.) Combine bread crumbs, garlic, onion, anchovies, parsley, cheese, salt, and pepper with 1/3 cup oil. Mix well and stuff between the loosened leaves and in the center of the artichokes. Place artichokes upright in a large saucepan. Pack them together so they won't tip over. Sprinkle them with the remaining oil. Add one half inch water to the pan. Cover tightly and simmer over a low heat for 40 minutes, or until tender. Artichokes are done when the leaves pull off easily.