Chapter 71
A good handful of finely ground breadcrumbs (store-bought, or better, make them yourself), seasoned with dashes of dried basil, oregano, parsley, and salt and pepper.
A good handful of grated good-variety Romano or Parmesan cheese
Olive oil
This is more of a technique than a recipe. Here’s how you make one; simply multiply the directions below by the number of artichokes you have.
Pull the toughest outer leaves off your artichoke, then trim the tops of the remaining leaves so they’re square and even. Spread the artichoke leaves out with your hand (like opening a flower). They will open just a little bit. Mix together your cheese and bread crumbs and sprinkle the mixture down into the leaves, trying to make sure each leaf gets a little of the mixture. Drizzle a bit of extra-virgin olive oil over the artichoke.