240g breadcrumbs, made from day old bread
2 cloves garlic, chopped
3/4 cup flat leaf parsley, chopped
2 tbsp olive oil
100g grated parmesan
6 globe artichokes
Rich Tomato Sauce
1/2 cup olive oil
3 cloves garlic, chopped
1 kg egg tomatoes, peeled, seeded and chopped or 3 x 400g cans chopped Italian tomatoes
For rich tomato sauce, heat olive oil in a large heavy-based saucepan deep enough to hold artichokes standing upright in one layer, then add garlic and cook for 30 seconds or until fragrant. Add tomatoes, stir to combine, then remove and reserve 1/2 cup tomato sauce and cook remaining sauce, covered, over low heat for 5 minutes; remove from heat.
Place breadcrumbs, garlic, parsley, olive oil and 60g parmesan in a bowl, then stir until just combined (mixture should still be loose). Trim bases of artichokes, leaving 1cm stalk, so that artichokes can stand upright, then trim 2cm from tops. Working with one artichoke at a time, place about 1 cup breadcrumb mixture between leaves, working from outside to the centre. Place stuffed artichokes upright, side by side, over tomato sauce in pan. Top each artichoke with a little reserved tomato sauce, and sprinkle with remaining parmesan.
Slowly add enough water to come halfway up sides of artichokes in pan, taking care not to pour water into the centre of artichokes. Season to taste with sea salt, then simmer, covered over low heat for 1 hour or until artichokes are tender. Serve with rich tomato sauce.