Happiness abounds at our house...artichoke season is here! Trim tight and fresh looking artichokes (heavier is better and make sure the stems are long and not dried out!). Spread out the leaves and "stuff" with anchovy paste, bread crumbs, garlic powder and lots of salt and pepper. Drizzle with olive oil and red wine vinegar. Cut the stems and trim..they are delicious and taste like the hearts. Use a large pan and fill with water halfway up the artichokes. Add more olive oil and vinegar, cover and cook for at least 45 minutes to an hour on medium low. Check for done mess by chomping on a leaf...if it is too hard, more cooking needed. Watch the water so they don't burn. Delicious hot, warm or cold.