Carciofi Ripieni - Stuffed Artichoke Bottoms

2 oz. (50 g) or about 5 small anchovy fillets, finely chopped (optional)
2 garlic cloves, crushed
A good bunch of flat-leafed parsley, finely chopped (about 1/2 cup)
2 oz. (60 g) bread crumbs
6 Tablespoons olive oil
2-3 Tablespoons lemon juice
14 oz. (400 g) artichoke bottoms

Mix all the ingredients except the artichokes into a paste. Fill the artichoke bottoms with this stuffing. Put in a baking dish side by side.

Pour enough water -- about 1 cup (250 ml) -- to half-cover the artichokes (it should not reach the filling) and bake at 350 F (180 C) for about 25 minutes, or until they are tender. Serve cold.

Serves 4