Stuffed globe artichokes

Ingredients:

• 6 whole globe artichokes
• 3 slices ciabatta, diced
• 1 clove garlic, minced
• handful chopped fresh parsley
• 50g (2 oz) grated Pecorino cheese
• 1/2 teaspoon dried oregano
• 5 tablespoons olive oil, divided
• salt and freshly ground black pepper to taste

Preparation:

1. Snip the pointed tips of artichoke leaves and cut off the stems. 
2. Wash and drain. 
3. Holding artichoke firmly by its base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
4. In a medium bowl, combine bread, garlic, parsley, cheese, oregano, 2 tablespoons oil, salt, and pepper; mix well.
5. Press about an equal amount of stuffing into each artichoke. 
6. Tightly pack stuffed artichokes together in a large heavy saucepan or casserole. 
7. Add enough water to reach halfway up artichokes and add remaining oil.
8. Bring to the boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.