Stuffed Artichokes alla Siciliana

Directions

• Clean Artichokes, Cut the tops of artichoke, and the bottom stem flat so artichoke will stand, cut leave tips with scissors, cutting evenly will improve final presentation.
• Rub Artichokes with Lemon, two methods for opening the artichoke so you have area to fill…one method is turning upside down, placing on hard surface, and pressing down…alternative method is just giving them a loving squeeze with both hands to loosen, and open.
• In a medium-sized mixing bowl, mash anchovies with a fork, add all other ingredients and mix well. Add cracked pepper, and drizzle a little Extra Virgin Olive Oil, and mix well.
• Open the leaves, and generously fill in between leaves with the mixture.
• Now it the time to place the cubes of cheese on random open areas of the artichoke, I personally feel the more the better, but like many recipes, to your own taste is always suggested.
• In a large Dutch Oven, or Stock Pot, Place them together tightly so they support each other staying upright (here you will be very happy with yourself if you have cut the bottoms perfectly flat for stability)
• Fill the pot with 2 to 3 inches of lemon water, while water is warming top each artichoke with remaining Pecorino Cheese, generously drizzle Olive Oil on tops.
• When water reaches a medium simmer, tightly cover pot, and steam for 1.25 Hours, or until artichokes are tender enough to easily pull out a leaf.