breadcrumbs (1 cup)
grated romano cheese (1 cup)
parsley (a handful, more if you want)
italian dried salami, like a soppressatta, 3 oz (90g), cut into small pieces (you can put more if you wish)
1 small tin anchovies (don't make a face this is what makes them)
4 garlic cloves, peeled
3 bay leaves
In a bowl, mix together the breadcrumbs, grated romano, parsley, salami. Remove the anchovies from the tin and save the oil, mince up the anchovies and mix them into the breadcurmb mixture; really work them into the breadcrumbs.
For the artichokes, remove some of the outer leaves, cut of a bit of the top and remove the stem (save the stem). Separate the the leaves of the artichoke and stuff them with the stuffing, do this with the remaining artichokes. For the stems, with a sharp knife clean the stems, just remove a little of the outer stem.
Place the artichokes into a heavy bottom pan, put the garlic and bay leaves into pot and also the stems. Put in enough water to come half way up the artichoke.
Pour olive oil over the artichokes, then pour the anchovy oil over the artichokes.
Bring the pot to a boil, once boiling, bring to a simmer, cover and let them cook for about 30 to 40 minutes. You will want to check them with a sharp knife. Once the knife goes easy into the artichoke, they are done. Remove from the pan and put onto a serving plate, they can be eaten at room temperature.