2) CARCIOFO RIPIENO ( Stuffed Artichoke )

PREP: Artichoke trimmed, rubbed with lemon to avoid oxydation, stuffed with italian breadcrumbs, parsley, oregano, chopped onions, grated cheese, S+P, chopped garlic. Moisten the stuffing with virgin olive oil. Lay the artichoke in the pot and spread extra stuffing, oil and top it with chicken broth and a 1/4 glass dry white wine. Cook for approx 10 minutes on one side and then on the other side.
TABLESIDE: Prepare a soup plate, cut the stem and set it inside the artichoke. Spoon some of the savory broth on the artichoke. Set up a Finger-bowl and an extra napkin.