|Parsley||1 Tablespoon, chopped|
|Garlic||6 Clove (30 gm), chopped|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Olive oil||1 Teaspoon|
|Anchovies||2 , mashed|
Prepare each artichoke for stuffing by holding it by its stalk and pounding it, leaves down, on a drainboard or table until the leaves open.
Cut off the stems.
Prepare the dressing as follows: Cook 3 slices bacon till crisp, and chop them fine or mash them into tiny crumbs with a fork.
In the bacon fat, brown the garlic to a golden color.
Add the bacon, grated Parmesan cheese, mashed anchovies, and parsley, and blend thoroughly into a paste or stuffing.
Add the breadcrumbs to hold the stuffing together.
Moisten, if necessary, with 1 teaspoon olive oil.
Stuff small bits of the dressing as far down as possible behind each leaf of the artichokes, and then draw the leaves as tightly together as you can.
Stand the artichokes in a pot small enough to wedge them tightly together, so that they will not topple over and so that the dressing cannot escape as they cook.
Add enough water to come about one quarter of the way up on the artichokes, cover the pot, and allow them to boil until done which is the point at which a leaf may be easily pulled out (about 1 hour of slow boiling is usually long enough if the artichokes are not too old and are fresh and tender).
A bit of olive oil and halved cloves of garlic added to the boiling water will greatly improve the flavor.
The artichokes should be eaten leaf by leaf, and a tasty mite of the sharp and piquant dressing can be nibbled from the end of each leaf.
Artichokes prepared in this manner are served as a vegetable or appetizer course; but they are also frequently used by the Creoles as a Sunday night snack or luncheon dainty.