I believe Sicilian Baked Artichokes are one of the most flavorful vegetable appetizers in Italian cuisine. Of course, artichokes are a very versatile vegetable and will loan themselves to many preparation styles.

1. Place a large pot of salted water [large enough to hold your chokes comfortably] on the stove, over high heat and bring to a boil.



2. The first step is to clean and trim the artichokes.
   Cut off stem end of your "chokes" making them even with their bottoms, so that they will sit up straight in your roasting pan. Cut about 1" off the tops. Snap-off some of the tough, dark green outer base leaves. Using kitchen shears, cut-off the pointy ends of the leaves. Drop each trimmed choke into acidulated water until ready to par-boil. Discard all trimmings.



3. Drop all of your trimmed chokes into your pot of rapidly boiling water. Cover pot and reduce heat to a simmer. Simmer for about 20 to 30 minutes or until chokes are just tender. You should be able to easily pull-off an outer base leaf.



4. While you are waiting for your artichokes to cook, you can begin mixing your stuffing. It's fast so there is no rush. Place the onion, garlic, parsley, cheese, bread crumbs, salt and pepper in a bowl and moisten with 1/4 cup olive oil and the two tablespoons of water. Mix to incorporate. Set aside.
   
   
5. When chokes are par-boiled, drain immediately and plunge into cold water to cool a bit. Remove, stand each choke on its top to drain. When cool enough to handle, you are ready to complete the trimming process. The removal of the interior fuzzy choke. Turn the choke topside up and begin removing the yellow and yellow-white leaves from the center. Now take a sturdy teaspoon [I use a serrated grapefruit spoon] and carefully scrape and pull the fuzzy/prickly growths from the heart of the choke. Rinse and turn upside-down to drain.



6. At last! You are ready to stuff your chokes.
   Take a drained choke and turn it top side up, gently spread open the top to reveal the interior cavity. Using a teaspoon, spoon some of the stuffing mixture into the cavity. Very lightly pack. Now, begin to gently spread open the leaves from the top downward. Using a small spoon, place a dab of the stuffing in between each leaf. That's all there is to it. Now, stuff the balance of your chokes



7. Lightly oil a shallow baking pan or dish large enough to hold all your chokes without crowding. It's okay to use more than one pan.
   Place your stuffed chokes in the the pan(s), top side up, without crowding. Drizzle about a half tablespoon of olive over the top of each choke.
   Pour a little water in the bottom of the baking pan(s).



8. Place artichokes in a pre-heated 325°F. oven and bake for about 30 to 45 minutes or until nicely browned and a leaf can be easily pulled off.


NOTES



• You may prepare your chokes up to item 5 above. Tightly wrap and refrigerate for a day or two. I prefer to stuff them first and then wrap and refrigerate.



• Artichokes may be baked, cooled, wrapped and refrigerated for at least a day or two.



• Artichokes are excellent served at room temperature. Not piping hot from the oven.