Instructions: Preheat the oven to 450 degrees.

In a heavy bottomed 6-quart pan, heat the olive oil until just smoking.

Add 12 whole garlic cloves and saute about 4 minutes until caramelized. Be careful not to burn. Deglaze pan with sweet vermouth. Trim artichokes by cutting off the top with a serrated bread knife. Trim down to the choke, cut into quarters and let sit in water and lemon juice so as not to discolor.

Toss artichokes into the pan with the garlic, add remaining 1/4 cup of olive oil chopped dried chili and shiitake mushrooms. Add Basic Tomato Sauce and 4 cups water. Bring to a boil, lower the heat to a simmer, and season with 1 tablespoon salt.

Meanwhile slice the bread, toast on a grill and rub with the remaining cut garlic clove.

Spoon Hee Hee Garnish over the toasted bread and serve with the stew.

Hee Hee Garnish: Clean and trim artichokes. Cut into paper thin slices and add to a bowl with lemon juice. Add the extra-virgin olive oil, chili flakes and sea salt.

This recipe yields 4 servings.

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