4 - 6 artichokes, trimmed
1 cup (250 ml) bread crumbs
1/4 cup (60 ml) grated Parmesan cheese
1/4 cup (60 ml) chopped parsley
2 cloves garlic, finely chopped
1 rib celery, finely chopped
2 Tbs (30 ml) capers, chopped (optional)
1 Tbs (15 ml) chopped anchovies or anchovy paste (optional)
Salt and freshly ground pepper to taste
Olive oil

Steam or boil the artichokes for 15 minutes. Drain and cool. Scoop
out and discard the central leaves and chokes. Combine remaining
ingredients except for the olive oil in a small bowl and fill the
artichokes with the mixture, filling the center and forcing the
stuffing in between the leaves of the artichokes. Place in a baking
dish and add about 1 inch (2.5 cm) of water or chicken broth to the
dish. Drizzle with olive oil, cover tightly and bake in a preheated
350F (180C) oven for 1 hour. Serves 4 to 6.