Roasted stuffed artichokes (unblanched)

Cut about an inch and a half off the tops and the stems off so they sit flat; rub with lemon.

Mix breadcrumbs, Parmesan, a pinch of oregano, black pepper, cayenne, salt, a little crushed garlic and enough olive oil to moisten.

Press the stuffing between as many leaves as possible.

Set in a parchment-lined casserole dish with a little water in the bottom.

Roast at 375F about an hour; still hard.

Drizzle with lemon juice and olive oil, add more Parmesan, roast 20 minutes more; still hard.

Add a splash of water, cover tightly with foil and roast another half hour; still not tender.

Uncover, add more cheese and roast, testing with a fork every 10 minutes, until tender, almost two and a half hours in total.

Serve with lemon. The cook's conclusion: blanch the artichokes first rather than roasting them raw.