Sicilian stuffed artichokes

Wash 4 fresh, firm artichokes under cold water. POUND them (tip side down) against a countertop, in order to loosen up the leaves. With a sharp, serrated knife, cut approx 1/2" off the tip of the artichokes and then, with scissors, cut any sharp, thorny tips off the remaining lower leaves. Cut off the lower stem, leaving a flat 1/4-1/2" stump, enough so the chokes will 'stand' up without tipping over.

In a large bowl, mix together for stuffing: 1-1/2 cups unseasoned fresh breadcrumbs 1-1/2 cups grated parmesan cheese, 1/2 cup grated romano cheese, 1 small onion (grated), 6 (minced) cloves minced garlic 4 tblsp. fresh minced parsley salt and pepper Take an artichoke, hold it over the bowl of breadcrumbs, loosen the lower leaves; using your fingers, scoop mixture and drop in into the leaves. Rotating the artichoke, continue dropping mixture into the leaves until you get closer to the center. Repeat with the rest of the artichokes until they're filled.

Put the 4 artichokes in a small dutch oven or deep pot, making sure they're close together but not crammed together too closely. Pour water into the pot (against the side), so that it's just barely 1/2" up the sides of the artichoke - don't immerse them in water! Drizzle olive oil liberally over the tops of the artichokes. Bring the water to a boil and then lower the heat to a good simmer. Cover the pot and continue to cook until the leaves of the artichokes pull out easily. Cooking times vary - some vegetables seem to take forever to cook and others cook more rapidly.

Uncover the pot after 1/2 hour of simmering and if more water needs to be added, pour in enough boiling water to replace what's missing. At this point, you can try gently pulling out a random inner leaf, and if it comes out easily, taste it to see if the flesh is tender. If not, cover and continue simmering, checking in 15 minute increments. Cooking time could be an hour. Or less. Or more. You need to keep checking/testing after a good half hour of simmering.

When they're finished cooking, remove with a slotted spoon to a plate. Cool off a bit before eating; pulling off leaf after leaf and scraping the cheese/breadcrumbs/vegetable off each leaf with your teeth, discarding the empty leaves. When you get toward the center, pull off the smaller, weird leaves and scrape off the fuzzy choke part, leaving the delectable heart of the artichoke; the Holy Grail! Do not share this part- hoard it, sprinkle a pinch of salt on it and eat it yourself!