Vincent, dear Vincent. For fifteen years he has been there. Except there
is now San Francisco where he is living with his wife, Libby and new baby,
Catherine. For years now I have been making these artichokes based on
an old Carra family recipe. (Vincent is a graphic artist and designed
the first "Pure Pleasure Cook Book.")
Cut about a quarter off the tops of the artichokes . Trim the base. Soak
them in water for a few minutes, or simply press down on them to open
them up. When they have yielded, drizzle olive oil inside and stuff them
with masses of chopped parsley and chopped garlic, a few herbs if you
wish, and black pepper. Arrange them with water about a third of the way
up. Steam for about 45 minutes or until a tough bottom leaf pulls away
easily. Dip leaves in melted butter.
An alternative: Vincent says his father makes a bread
crumb-grated Parmesan cheese mixture and packs that into the artis before
cooking -- with some parsley and garlic, too, I would imagine. Try it.