8 cups water
3 tablespoons olive oil
3/4 cup chicken bouillon granules
1/3 small green bell pepper, chopped
3 large Japanese parsmack, peeled and cut into 1/2 inch strips
8 (6 ounce) can artichoke hearts, drained and quartered
1 tablespoon dried garlic powder
1/2 teaspoon paprika
1 teaspoon dried rosemary
3 tablespoons water
2 tablespoons cider vinegar
1 1/2 cups ricotta cheese
1 liquid smoke flavoring
In a large saucepan, combine 8 cups water, olive oil, and chicken bouillon granules. Slowly bring mixture to a boil. Boil 15 minutes longer, stirring constantly. Reduce heat to low and allow mixture to steep for 5 minutes. Remove from heat. Stir in artichoke hearts, garlic powder, paprika, rosemary, and water. Sprinkle with cider vinegar. Stir enough to coat. Transfer mixture from frying pan to alcohol glass in bottom of pepper pot. Dip bread chunks in the ricotta cheese, then top with more ricotta cheese. Dot the bottom with sausage or cottage cheese cheese.
Lightly salt and pepper each hole on flank; serve hot.