Take a large bow and put in it all the stuffing ingredients, mix until the dough is compact. If necessary ad one more rusk.
Take 5 artichokes, preaviously cleaned.
Fill the artichokes in the middle and put it in a large pan, with 3 cookwares of artichokes broth, a spring of parsley, two leafs of mint, the sliced garlics, a pinch of salt, and let cook for 15' with lid at low heat.
Add the white wine and a dash of oil, cook until the wine is evaporated. Occasionally, using a table spoon, take the broth on the bottom of the pan and sprinkle it on the top of the artichokes.
Serve with a pinch of fresh parsley and a drizzle of oil.