I’m about to make stuffed artichokes like my grandmother did. Take a couple of large, heavy artichokes, trim them and then steam them in an inch of water for about 45 minutes. After they cool enough to touch, dig out the choke and remove any ugly bits on the outside. Make a stuffing of breadcrumbs (Nonna used Progresso Italian Flavored, so that’s what I use), grated cheese, parsley, enough good olive oil to make a crumbly mixture. Then push small spoonfuls of the breading down amongst the leaves and into the center of the choke. Sprinkle with a little paprika for color. Then bake covered in the oven (on about 350º) for about 1/2 an hour. Remove covering and continue to bake until the top is slightly browned.
They are awesome!