PREPARATION OF ARTICHOKES
When preparing artichokes for cooking, wear utility gloves so you can avoid staining your hands. Prepare a basin with water, acidulated with the juice of a lemon, to soak the artichokes in after they are trimmed to prevent discoloration. Wash the artichokes to remove sand, small stones or any foreign objects. Remove stem and discard hard outer leaves (the first 2 or 3 rows), until the artichoke’s leaves became light in color and tender. Trim base and cut off one-third of the petals, eliminating the pointy top. Cut the artichokes in half lengthwise. Eliminate any prickly leaves and the stem, the inedible part at bottom of the artichokes. Place the halved artichokes in a pot with lightly salted cold water; add the lemon after squeezing a few drops of juice into the pot. Bring pot to a boil and simmer for 20–30 minutes. Check often and, if needed, add some water. Artichokes are done when, pulling a leaf, it comes off easily. Using a slatted spoon, place cooked artichokes in a dish and set on the side.

THE COOKING
Step 1: In a medium size skillet, place 6 tablespoons of olive oil and sauté the minced garlic until very light golden, remove from heat, add and smash the anchovies into the garlic, put in half of the chopped parsley and set aside. In the same skillet, lightly toast the breadcrumbs with 1 tablespoon of olive oil and set aside.
Step 2: Place the halved artichokes in an oiled baking pan, cut side up and sprinkle each artichoke with salt and pepper to taste. Divide equally atop the halved artichokes the cheese, remaining parsley, mint, and sautéed garlic, and dust with the lightly toasted breadcrumbs.
Step 3: Bake at 375 degrees for 15 minutes.

Cacocciuli a viddanedda can be served hot or cold.