Stuffed & stewed artichokes the roman way

Prepare 6 firm globe artichokes by cutting off about 3cm off the spikey top and take off some tough outer leaves. Leave about 8 cm of stalk. Place in water after rubbing with lemon to avoid them going brown. For the stuffing grind some small crackers or dried bread together with parsley, mint, garlic, salt and pepper and separating the leaves fill little pockets with this.
Put the artichokes in a pot, throw rest of the stuffing on top, 3 or 4 tablespoons olive oil, and fill with water about a third full.

Cook on a low flame for about 30 mins. It might need a topping up of water if it dries out and the artichokes can be slightly brown underneath when ready.