I pull some of the the outer leaves off, peel the stem a bit and cut the thorny tops off. Then, I mix bread crumbs, fresh chopped parsley, and grated Parmesan cheese and stuff it into the artichoke leaves. I place them in a pan with about two inches of water and drizzle them with olive oil, put the lid on the pan and steam till tender. Lastly, I make a vinegarette to dip the leaves in.
My Dad was Sicilian and my Mom's family was from Northern Italy.
This Information Is Not Intended Nor Implied To Be A Substitute For Professional Medical Advice. You Should Always Seek The Advice Of Your Physician Or Other Qualified Health Care Provider