4 med. artichokes
1/3 c. olive oil, divided
1 med. onion, minced
1 clove garlic, minced
2 mild Italian sausages (about 6 oz.), casings removed
1/2 tsp. dried rosemary
4 anchovies, chopped, or 2 tsp. anchovy paste
1 tbsp. capers, chopped
1 c. dry, coarse bread crumbs, preferably homemade
1/2 c. grated Romano cheese, divided
1 to 1 1/4 c. chicken broth

1. Cut off stems from artichokes evenly at the base to make them stand securely. Cut 1 inch off the top and trim remaining leaves with scissors.

2. Cut out fuzzy choke and prickly leaves around it with a melon baller or sharp spoon. This also may be done after the artichokes have been cooked.

3. Bring a large saucepan full of salted water to a boil. Add artichokes, and weigh them down with a plate that just fits in pan to keep them submerged in the water. Cook gently for 30 to 45 minutes or until bottoms are almost tender. Turn upside down to drain.

4. Prepare filling while artichokes are cooking. Heat 1/4 cup olive oil in skillet. Add onion, garlic and sausages; saute until mixture begins to take on color, about 8 minutes. Add rosemary, anchovies, capers, bread crumbs and half the cheese; stir to distribute ingredients evenly.

5. Fill each artichoke center with filling and divide the rest of it among them, forcing a little between the outside leaves. Pour broth in a baking pan just large enough to contain artichokes; place artichokes in pan. Sprinkle with remaining cheese and drizzle on remaining oil.

6. Cover tightly with aluminum foil and bake in preheated 375 degree oven for 30 minutes. Serve immediately as an entree. 4 servings.