1. Figure half a pound of fresh anchovies and one artichoke per person. (The romanesco artichoke is a local variety found here. After removing the tougher leaves and outer fibrous part of the stem, you eat the whole thing, choke and all.)
2. Clean the anchovies of head and spine, and lay them out skin side down in an oil lined baking pan that has been dusted with bread crumbs. Dress with salt, parsley, finely chopped garlic. Add a layer of thinly sliced artichokes, dust again with bread crumbs, and un filo (a string) of olive oil.
3. Repeat the above paragraph again to create two layers of the anchovies/artichokes with dressing and breadcrumbs.
4. Put in oven at medium heat, about 325-350 deg F (160-180 C) for about 20 minutes, and serve immediately.