Instructions: Prepare artichokes first by steaming with boiling water until tender (will take approximately 10 minutes). Set aside to cool in refrigerator. When cooled, cut stem from artichokes flush. Carefully spread outer leaves until only the heart remains. Remove heart and using a spoon, scrape fuzz from bottom.

For bread salad, place cubed bread in a large bowl. Add water and white wine vinegar and mix to soften bread. More or less vinegar can be used to suit your taste and depending on breads staleness. Add all other ingredients, mixing well. Cover and refrigerate one hour.

When ready to serve salad, stuff bread salad into artichokes until full.

Place on a cold salad plate. Plate can be garnished with whatever the cook desires. Bonora uses olive oil so diners can dip artichoke leaves in it, as well as sliced tomatoes, blanched asparagus and peppers.

Serves four.

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