Stuffed Artichokes
Prepare for stuffing:
4 large artichokes
 
Mix together:
1 c bread crumbs
2 cloves  garlic, minced
1/4 c olive oil
6 anchovies, minced
1 c parsley, chopped
using a little bit of soup stock to moisten the mixture, if necessary.
 
Press the stuffing into the prepared artichokes, and place them in a glass casserole dish.  Pour:
1/2 c soup stock
over them, cover tightly with aluminum foil, and bake at 350 until the artichokes are cooked, around 45 minutes.
Notes & Variations:
  1. Add a tablespoon of coarsely chopped capers.
  2. Try a combination of ground lamb, toasted pine nuts, and fresh mint instead of the anchovies and parsley.
  3. Add or substitute cooked prawns and tarragon.
  4. See notes for artichoke cleaning instructions.