Stuffed Artichokes Niçois

• 8 medium-size tender artichokes
• About ½ cup olive oil
• 4 slices

Break off the stems, tear off the hard outer leaves—usually 10 to 15—until arriving at those paler in color and tender at the base. Slice off the top half of the remaining leaves, slice off the broken stem end, leaving the base flat, and force the leaves outward, one at a time, working circularly toward the center until the artichoke resembles an opened-out old-fashioned rose. Put the prepared