Stuffed Artichokes (Four)

This recipe was taught to Simeo Gallo by his mother, Carmella Gallo, and never written down. So, there are no ingredient measures. With a bit of simple trial, it should turn out fine.

1. Buy fresh artichokes. Nice even green in color, with a bulb that is "roomy" between the leaves.
2. Cut stem so that artichoke "sits."
3. Lay artichoke on its side and cut the top off about an inch down.
4. Using a scissors, cut the remain leaf tips to eliminate the thorn.
5. Hit the artichoke top against the sink side to open the bulb. Wash under cold water.
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From here on, it is like making bread. Use your hands, and they will tell you when "it's right."
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6. In a large mixing bowl, start with about half inch of good olive oil.
7. Add a couple of tablespoons of chopped garlic. (to taste)
8. Float a slight cover of black pepper.
9. Float a slightly dense cover of chopped parsley.
10. Add a generous amount (like at least 2/3 Cup) of Parmesan cheese.
- - some also add Anchovies, even Tuna. Add it to your taste though --
11. Add Italian bread crumbs until mixture looks like a stuffing. You will want the mixture to be moist enough to hold the stuffing together. If the mixture gets too dry, add some water.
12. Stuff between leaves. Let sit for an hour if possible.
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13. In a pot with a top, place artichokes. Add water so that it comes up the artichoke about an inch.
Add salt to water after boil starts, not to the artichoke.
14. Boil (steam) with top on. Not too rapid a boil so as to wash out the stuffing. Watch carefully because if the water boils away, you will scorch the artichoke bottom and ruin them.
15. Pull an outer leave after about 45 minutes, and taste for doneness. Repeat taste until done.
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16. Remove from pot, place in baking pan in a 350 degree oven, center rack, for about one-half hour.
The tops of the outer leaves will start to brown slightly and curl when done.
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17. Enjoy. Freeze very well. Just microwave to reheat.

Source: Mrs. C. Gallo