4 large artichokes
1 cup unseasoned bread crumbs
4 tbsp grated Parmesan cheese
4 anchovy fillets, chopped
2 cloves garlic, chopped
2 tbsp parsley, chopped
6 tbsp canola or olive oil
salt and pepper to taste
1 cup water
Cut off stems and about 1/2' tips of artichokes. Remove tough outer leaves. Wash carefully. Tap gently to spread leaves open. Shake out all water. Mix thoroughly bread crumbs, grated cheese, chopped parsley, anchovies, garlic, salt and pepper. Divide mixture into 4 parts; distribute one portion between leaves of each artichoke; then close. Place upright in saucepan - fit snugly. Pour one tablespoon of olive [or canola] oil over each artichoke. Put remaining oil in saucepan. Add one cup of water. Cover tightly; cook slowly for 30 minutes or until tender.
