Stuffed Artichokes

For 4 medium to large artichokes I used:1 sleeve of Ritz crackers, 1 1/2 C kalamata olives, pitted, 2 medium tomatoes chopped, 1 1/2-2 c bread crumbs, 2-3 T anchovy paste, 1 C grated Parmesan cheese, 1 tsp. granulated garlic, salt, pepper and red pepper to taste, 1 C olive oil. In a food processor add ingredients in the above order, pulse until all ingredients are combined. Chop top 1/2" off the top of each artichoke, trim bottom and trim each leaf. Boil the artichokes for 15-20 minutes, rinse in cold water,drain. Fan out leaves, start filling each leaf on the artichokes, place some of the filling in the center of the artichoke. Place filled artichokes in a large stockpot, fill the stockpot to with a few cups of chicken broth. The lower 1 1/2" of the artichoke will be in the chicken broth. Cook on the stovetop for 2 hours on low-medium low.