Break off stems of artichokes, and with sharp knife trim bottom leaves. Soak artichokes in cold water with lemon cut in half for 20 minutes. Coarsely chop two garlic cloves, parsley, add bread crumbs and parmesan cheese, salt, pepper, add two tablespoons olive oil, stir mixture. Drain artichokes and dry, place one anchovy fillet in center of each artichoke then add stuffing in center and between leaves. Use a heavy skillet with one garlic, when lightly browned add artichokes in skillet, add wine. Add chicken broth - a squirt of anchovy paste, salt and pepper, cover bring to a boil then lower flame and cook for 30 minutes or until tender. When serving pour a little juice over them.
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