4 lg. fresh artichokes
1 clove garlic, minced
1 onion, minced
1/2 c. Progresso pure olive oil
1/2 of a 2 oz. can Progresso anchovy flat fillets, cut up
2 c. Progresso Redi-Flavored bread crumbs
2 tbsp. Progresso grated Parmesan or Romano cheese
Salt and pepper to taste

Cut off stalks from artichokes. Pull off the tough bottom row of leaves and snip off the thornlike tips of the leaves with a pair of scissors. Carefully spread open centers and leaves of artichokes. With a small, sharp knife, dig into centers of artichokes to remove the white fuzzy fiber or choke. Soak artichokes and wash in cold water to which has been added a little lemon juice to keep them from discoloring.

Drain artichokes head down. Saute onion and garlic in hot olive oil until onion is soft and transparent; add anchovy fillets, crumbling with a fork. Remove from heat and cool. Blend in bread crumbs and grated cheese, mixing thoroughly; adding more olive oil if too dry. Taste for seasoning before adding salt; add a dash of pepper.

Stuff centers and inside of leaves of artichokes. Arrange artichokes, standing up, in a baking pan. Pour 1 cup of water into the pan and then pour olive oil generously over artichokes. Cover and bake in a preheated 325 degree oven for about 45 to 60 minutes or until bottoms of artichokes are soft to the fork. Serve hot or cold on individual dishes. 4 servings.