1 large fresh artichoke
2 slices Italian bread, cubed or pulsed a few times in a food processor
1 small onion, chopped
2 cloves garlic, minced
4 tbsp. fresh parsley, minced
Italian dressing or your Italian Vinaigrette
1/2 cup or more crabmeat or bay shrimp or 3 anchovy fillets

Leave stem on artichoke; just trim off dark end. Boil or steam until fork goes easily into base of artichoke. Drain and cool.

In a small bowl, combine bread, tomato, onion and enough dressing to moisten. Add any additional seasoning you fancy and the seafood. Cut off bottom of cooled artichoke so it will stand upright. Chop stem and add to seafood combination.

Spread artichoke leaves out from center. Pull out small center leaves above artichoke and discard. With your fingers or a spoon, removing the "choke" of the artichoke and discard. Fill with the marinated mixture and also fill between the leaves as well as you can. Refrigerate.

Serve with additional dressing in which to dip leaves and cocktail forks for the stuffing. NOTE: Makes a great appetizer without seafood, too. Just increase the amount of bread.

Submitted by: Belle