HOW TO EAT ARTICHOKE; To eat artichoke, remove the outer leaves (the first 3 or 4 should be discarded). The tip of the leaf is the edible part (and the stuffing attached to it). It is eaten by placing the leaf in your mouth, closing your teeth on it about half way, and scraping the top off the leaf by removing the leaf out of your mouth. Once you get to the bottom of the artichoke, the leaves get too small to eat, and should be discarded. What you will be left with is the head which can also be eaten after removing the furry part. Red wine goes well with this dish.

SICILIAN-STYLE STUFFED ARITCHOKES   1 lemon 1 2-oz. can anchovies 2 1/4 cups fresh bread crumbs, made from day-old firm Italian bread (about 7 slices) 3/4 cup chopped fresh parsley 1/2 cup freshly grated Parmesan cheese (1 oz.) 2 tsp. dried oregano 1 1/2 tsp. dried thyme 1/2 tsp. coarsely ground black pepper 8 medium-sized artichokes (about 6-8 oz. each) Artichokes, native to Sicily, are prepared in countless ways. Here the simple bread filling is accented with anchovies, and the lovely flavor permeates the whole vegetable during the steaming process. In choosing artichokes, look for firm stems and unblemished leaves. Size is not an indicator of quality. Grate zest from lemon, measure 1 tsp. of zest and reserve. Slice the lemon in half; cut one half into thin slices, keeping the other half intact. Drain anchovies, reserving the oil. In a medium-sized bowl, mash anchovies, then stir in bread crumbs, parsley, Parmesan cheese, oregano, thyme, pepper and the reserved lemon zest. (The stuffing may be prepared 1 day in advance and refrigerated.) Cut artichoke stems, leaving about 1/2-inch, so that they will stand upright. Pull off the short, tough lower leaves of the artichokes. Cut off the top 1/2-inch of each artichoke, then use a scissors or sharp knife to trim off the sharp points of the remaining leaves. Rub the whole artichokes, especially the cut portions, with the cut side of the half lemon. Turn the artichokes upside down and rap them on a counter to loosen their leaves, then gently spread the leaves open like a flower. Spoon the bread crumb filling into the openings, filling the leaves. Tap each artichoke lightly on the counter to help the filling settle inside the leaves. Place the artichokes in a heavy saucepan or Dutch oven with a lid so that they fit comfortably standing up, but are not crowded. (Use 2 pans if necessary.) Drizzle the top of each artichoke with about 1/2 tsp. of the reserved anchovy oil. Carefully pour water in the pan to a depth of about 1 1/2 inches. Add the lemon slices and squeeze the juice from the remainder of the lemon half into the water. Cover the pot tightly and steam the artichokes over low heat until they are tender to the core when pierced with a skewer, but are not so soft that they lose their shape, 35 to 45 minutes. Remove them from the pot with a slotted spoon and let drain on a plate. Serve warm or at room temperature.

ARTICHOKES CALABRESE (CARCIOFI ALLA CALABRESE)   4 large artichokes 1/2 c. Parmesan cheese, grated 1/4 c. olive oil salt and pepper 1 c. bread crumbs 1 t. parsley, chopped 1/2 c. water Discard stems and outer leaves of artichokes, and trim tips of remaining leaves by cutting across the top of the artichoke. Open leaves of artichoke by turning it upside down and pounding it on the bottom. Make a filling of bread crumbs, cheese, parsley, salt and pepper; stuff between the leaves of artichokes, pressing mixture in with butt of the palm. Place artichokes in a saucepan, add olive oil and a little water; cover and simmer 1 hour, adding more water if necessary. Serves 4.

PEPERONATA SWEET PEPPER FRY   Olive oil 2 large green peppers, cut in 2-inch strips 2 large red peppers, cut in 2-inch strips 2 large onions, chopped 1 tablespoon wine vinegar 2 tablespoons water 2 large ripe tomatoes, skinned, chopped, seeded « cup green Sicilian olives, pitted, chopped Salt In a large skillet, heat 1/4 cup olive oil; add green and red peppers ans suaté for 5 minutes. Add onions and sauté 5 minutes longer. Mix vinegar with water and pour over pepper mixture.Stir in tomatoes, olives, and salt to taste. Cover and simmer slowly until peppers and onions are cooked - 15 to 20 minutes.