Stuffed Artichokes

    4 large artichokes
    Lemon juice
    2 cups bread crumbs, preferably fresh and fairly coarse
    1 tablespoon minced garlic
    5 anchovy fillets, chopped
    1/2 cup grated Parmesan
    1/3 to 1/2 cup chopped parsley
    Extra virgin olive oil.

1. Trim artichokes, snap off hard outside leaves, cut off top inch or so of pointy tips and cut off stem so that
    it is just about flush with base of leaves. Put stem end down and press on open end to force leaves open.
    Use your hands to expand that opening, then use a spoon to scrape out choke. As you finish with each
    artichoke, sprinkle it with lemon juice and set aside.

2. In a bowl, combine bread crumbs with remaining ingredients, including enough olive oil to moisten mixture.
Stuff a portion of this into cavity of each artichoke, spreading some between leaves as well.

3. Steam artichokes on a rack over boiling water until tender, 30 to 45 minutes. Sprinkle with a little more
olive oil and lemon juice. Serve hot, warm or at room temperature.