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 first be cleaned and the stalk cut to less than half an inch. Put them in a saucepan, standing on their bottoms, one near the other, in half an inch or more of water. In an opening made in the middle put salt and pepper, and pour inside as much good olive oil as they may contain. Cover well the saucepan and put it on the fire. The artichokes, that are already seasoned, will be cooked by the steam.

Wstsh the artichokes and cut the hard part of the leaves (the top). Widen the leaves and insert a hash, composed of bread crumbs, parsley, salt, pepper and oil. Place the artichokes in the saucepan standing on their stalk, one touching the other. Cover them with water and let them cook for two hours or more. When the leaves are easily detached they are cooked.

Wash, dry and cut out the top of the leaves of as many artichokes as are needed. Cut them in two or four and boil them in salt water. When