4 fresh medium artichokes
2 cups French bread crumbs
1/4 cup extra-virgin olive oil
2 tsp. chopped fresh garlic
1/4 tsp. crushed red pepper
1/4 cup dry white wine
4 anchovy fillets, chopped
3 Tbs. chopped fresh parsley
1/3 cup grated Romano cheese
1/8 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
Juice of 1 large lemon
1. Thoroughly wash artichokes. Carefully trim off top inch off each artichoke, as well as the pointy ends of the bottom leaves. Trim the stem so that the artichokes will sit straight up on their bottoms.
2. Soak the artichokes 30 minutes in 1/2 gallon of water with 2 tsp. salt dissolved in it.
3. Meanwhile, heat the olive oil in a large skillet and saute the garlic and crushed red pepper for about a minute. Add the wine and bring it to a boil.
4. After half the wine has boiled away, add the bread crumbs and brown them lightly. Add all remaining ingredients except the lemon and continue cooking, stirring frequently, over low heat until everything is well blended.
5. Spread the outer leaves of the artichokes and spoon in the stuffing all around, starting at the bottom.
6. Make a foil "bowl" that will cover the bottom third of each artichoke. Place the artichokes into a large kettle or Dutch oven with two inches of water in the bottom. Squeeze lemon juice liberally over all.
7. Cook, covered, over medium heat for 30 to 40 minutes. Do not boil dry. Artichokes are done when you can no longer lift an artichoke by pulling on one of its inner leaves (it comes out instead). Cool until you can touch them, then dig in. They can be refrigerated and held for a few days, and reheated in the microwave with a little water in the bottom of the dish.