Globe Artichokes Roman Style

Instructions

1 The artichokes must be young and freshly picked or they will not be tender
enough for this dish. Rinse, then cut the stalks. Peel away the tough section
round the base, and strip off the outer layer of the stalks. Drop into a bowl
containing cold water mixed with lemon juice to prevent discoloration.
2 Chop the stalks with the garlic and parsley. Transfer to a bowl, stir in the
cheese and work in the oil a little at a time to make a thick paste, seasoning
with salt and pepper.
3 Strip off the lower, outer leaves; cut off the top half of the artichoke; push
the inner leaves apart to reach the feathery choke inside and remove this,
leaving only the heart and the remaining leaves.
4 Snip off their tips. Drain then place them upside down on a board and press down
hard while turning the artichoke from side to side to make the leaves open out
wide like a flower.
5 Pack the space inside the artichokes with the prepared stuffing. Place the
artichokes the right way up in a pan large enough to contain them all snugly in
one layer.
6 Pour in sufficient water to come one-third of the way up the side of the
artichokes. Sprinkle plenty of olive oil all over them. Crumble the stock cube
finely and sprinkle it into the water wherever there is a gap between the
artichokes.
7 Heat until the water reaches boiling point, cover and simmer for 20 minutes.
When the artichokes are tender, sprinkle with more oil and serve at once.