Polpettone dipolio

• 3½ ounces (100 g) stale crustless bread
• scant 1 cup (

Soak the bread in the broth, then squeeze it well, discarding the excess broth. Transfer the bread to a bowl, add the chicken, season with salt, pepper, and a pinch of cinnamon, and mix thoroughly. With oiled hands, form the meat mixture into a meat loaf. Cut off the tough bottom and peel off the stringy outer layers of the artichoke stem, exposing the tender core. Chop together finely the carr