GETTING READY
1 Choose young and freshly picked artichokes.
2 Rinse thoroughly under running cold water.
3 Cut the stalks.
4 Use a potato peeler or sharp knife to peel away the tough section round the base, and to strip off the outer layer of the stalks.
5 As soon as you have finished each one, drop it into a very large bowl containing cold water mixed with the juice of a lemon.
6 Chop the stalks together with the garlic and parsley.
7 Transfer to a bowl.
8 Stir in the cheese, and gradually work in the oil to make a thick paste.
9 Season with salt and pepper.
10 Strip off the lower, outer leaves and cut off the top half of the artichoke with a sharp knife.
11 Push the inner leaves apart to reach the feathery choke inside the artichoke and remove this, leaving only the heart and the remaining leaves.
12 Snip off their pointed tips.
13 Drain all the prepared artichokes well.
14 Place them upside down on a chopping board.
15 Press down hard while turning the artichoke from side to side to make the leaves open out wide like a flower.
16 Pack the space inside the artichokes with the prepared stuffing.

MAKING
17 In a saucepan or a large fireproof dish, place the artichokes snugly in one layer.
18 Pour in sufficient water near the edge of the dish to come one third of the way up the side of the artichokes.
19 Sprinkle plenty of olive oil over them.
20 Crumble the bouillon cube finely and sprinkle it into the water wherever there is a gap between the artichokes.
21 Heat until the water begins to boil.
22 Cover, and simmer for 20 minutes.

SERVING
23 Serve hot on individual serving dishes.