Carcocciuli alla siciliana (Sicilian-style artichokes)

I remove the hard stem, wash them and bang them vigorously on a work surface, so that they open well.

I took the slices of bread and blended them, together with the parsley, oil, garlic, salt and Pecorino (not the pine nuts and capers, I'll add them in later).

Then I put this mixture inside each leaf.

In a pan, I add olive oil and water to halfway up the artichokes, tightly packed together so they stay together. I add another drizzle of oil on top and salt, because I like them to be flavorful. I cook for about 30 minutes. When the water dries up, I add more water and cover.

Finally, with the heat off, I add more Pecorino on top, it will create a nice crust.

I make them in many versions, even with sauce and sausage, etc. These are simpler and quicker!