Stuffed artichokes (Gk)

Delete from each artichoke two laps of outer leaves). The most tender which remains must be entirely filled with the filling that we are going to prepare.

Cut the stem of each artichoke, taking care to leave a couple of inches: this will put them well on the pan.

The most tender of each stem was cut and peeled, will be surrounded with artichokes in a bowl containing water acidulated with 1 lemon cut into wedges.

Prepare the bread crumbs in a bowl that will be moistened with water; Add salt and pepper to taste, the clove of garlic and the parsley, capers and chopped well washed and grated Parmesan.

Mix well the mixture that should not be too dry: if found to be dry, add 1 tablespoon of oil.

Return artichokes, flip them and beat them on a cutting board: this will serve to remove the water contained in them and to make them slightly open like a flower; facilitate the operation further enlarging the leaves of artichokes with hands and stuff with the mixture (almost leaf to leaf) until you get to the deeper parts.

Place the artichokes in a pan with high edges that can hold them tight between them and, above all, rights. Add a little water until you reach the height of their half, taking care not to wet the filling. Lightly salt the water and add the stems that will fill any empty spaces in the container. Spread a little oil on each Artichoke and cover with a sheet of paper or a paper towel.

Let Cook on low heat for about 2 hours; inspect the water level that, if necessary, will be added gradually. To see the firing simply extract any outer leaf should be soft enough.

Turn off the heat, add if you need still a little oil and let cool while maintaining coverage of artichokes with straw paper.