Carciofi ripieni in salsa di pomodori

San Fernandino, in the Apulian province of Foggia, is considered the artichoke capital of the Salento peninsula. The locals have long prepared slow-cooked vegetables, and this braise fits perfectly into that culinary tradition. In keeping with the everyday thriftiness of the Italian kitchen, the recipe was designed to use leftover bread. Please keep in mind that, unlike many artichokes cultivated elsewhere, most Italian artichokes do not have a hard, hairy choke that must be removed before