12 artichoke bottoms
1 big, yellow pepper
2 tablespoons parsley, finely chopped
½ cup graviera cheese, grated
½ cup kephalotyri cheese, grated
½ cup anthotyros cheese, grated
1 tablespoon butter
2 tablespoons breadcrumbs
Salt, white pepper
In a big bowl, combine grated cheeses, parsley, melted butter, breadcrumbs, salt and pepper. Boil water in a casserole; add the artichoke bottoms and cook for 10 minutes. Strain well and stuff them with the cheese mixture. Preheat the oven to 180°C. Arrange the artichokes in a buttered baking pan; add some warm water, cover with aluminum foil and bake over 180°C for 40 minutes until cheese is melted. Garnish with pepper rings and serνe.