Remove the tough outer leaves from the artichokes and lob off the top third. Peel the stalks, leaving about 4 cm attached to the fruit. Don’t discard all the stalks, though – any tender parts can also be peeled and cooked.
Heat the oil in a large non-reactive saucepan and add the garlic, anchovies and artichokes and a splash of white wine. After a few moments add the parsley, and then the stock. The artichokes should be completely covered. Cover the pan and simmer for 20 minutes.
Then turn them over in the liquid. Cook for another 10–15 minutes.
By the end of the cooking time, most of the liquid should have evaporated. Season to taste. When you eat these artichokes you are allowed to chew and suck on the leaves!