Maltese Stuffed Artichokes (what to do with this prickly porcupine of a vegetable. )

I often wonder how many people walk by their supermarket’s artichoke display squinting their eyes, unsure of what to do with this prickly porcupine of a vegetable. Maltese enjoy a giant, stuffed-to-the-brim artichoke

Ingredients:

4 large artichokes, stems trimmed and lower, scraggly leaves plucked off
3 cups coarsely crumbled bread (sourdough, if possible)
3 anchovy fillets, chopped finely
3 cloves of garlic, crushed
3 green olives, chopped (capers is another common addition)
1/3 cup chopped parsley
salt & pepper
Olive oil, as needed
Method:
Mince up those anchovies, some olives (or capers) and toss together with the breadcrumbs, garlic, parsley, salt, pepper and olive oil.
Add enough olive oil to get the stuffing to bind together.
prepare the beautiful, green artichokes. Start by trimming the stem and removing the scraggly leaves at the base of the artichoke. trim the top, thereby removing many of the sharp, prickly points. Pry the artichoke leaves open and stuff. Place in a large pot over happily simmering water. Cover and steam for 45 minutes-1 hour, depending on size of the artichokes.........................Enjoy