Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Medium Artichokes
6 tb Finely minced fr rosemary
1 Dried red chile, minced
1 Olive oil
1 Lemon
6 tb Finely minced fr sage
1 Salt and pepper to taste

Snap the bottom outer leaves off each artichoke and discard. Put the
artichokes in water acidulated with a few drops oflemon juice to keep
them from discoloring. Using a small sharp knife, trim the stems to
their tender corres and cut the tops off the leaves. Spread the
leaves and scoop and scrape out the choke and any prickly inner
leaves with a spoon. To make the filling, mix the herbs, peperoncino
(red dried pepper), salt, pepper and a little olive oil. Divide the
mixture evely and pack it in the artichokes. Stand them in a single
layer in a baking pan filled to 1" height with equal amounts of
water and olive oil. Sprinkle olive oil liberally over the tops. Heat
the oven to 350 F and bake unti tender, about 45 min. Serve hot, at
room temperature, or cold.

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