filled artichokes

.filled artichokes

Choose some big, tender artichokes. Turn the artichokes upside down on a table and press firmly to spread the leaves. Wash and drain them.
Prepare a stuffing mixture (proportionally) with 3 tablespoons of breadcrumbs, 2 tablespoons of grated pecorino with pepper, 1 tablespoon of minced parsley, 2 cloves of minced garlic, a pinch of salt, a mashed, salted anchovy without fish bones. Add a few drops of oil and stir all these ingredients until the mixture is soft.
Stuff the artichokes with the mixture pressing towards the centre and carefully stand the stuffed artichokes in a large pot with about 1 inch of acidulous water with lemon in the bottom. Put a very few oil on each artichoke, cover and steam on a slow fire for about 30 minutes. Check the water level occasionally and add more boiling water as needed.
Other versions: some families do not use the anchovy but pieces of raw sausage. In some other towns cheese is not added to the mixture and all the ingredients are mixed in a hot pan. Anyway the stuffing mixtures are countless as each town has its own traditions and habits.