Instructions: Trim the artichokes cutting off the top third and trimming round the base to remove all the tough leaves.

Cut out any choke making a hollow in the centre which will hold the stuffing.

Plunge into a bowl of water acidulated with lemon juice to prevent discolouration.

Meanwhile soak the breadcrumbs with the milk and squeeze out the moisture with your hands. Mix with the remaining stuffing ingredients.

Fill the artichokes with the stuffing and pack side by side in a pan.

The size of the pan is important as the artichokes must fit closely together.

Drizzle the artichokes with a thin stream of olive oil and fill the base of the pan with 1cm depth. Add water to within 1cm of the top of the artichokes.

Cover with a lid and simmer for about 20 30 minutes until tender.

They are cooked when a knife pierces the artichokes easily.

Cool a little and serve.

The origin of this recipe must come from the Jewish ghetto in Rome where kosher food was the rule. During cooking the artichokes should be practically covered wilh olive oil but that is an expensive way of using the oil. Alternatively you can put 1cm in the bottom of the pan and then add sufficient water to push the level of the oil higher. This allows the temperalure to be controlled more easily. Three artichokes per person is a wonderful starter and they are very good as part of an antipasto.

Serves 4

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