Preheat the oven to 450 degrees F.
In a heavy bottomed 6-quart pan, heat the olive oil until just smoking.
Add 12 whole garlic cloves and saute about 4 minutes until caramelized. Be careful not to burn. Deglaze
pan with sweet vermouth
. Trim artichokes by cutting off the top with a serrated bread knife. Trim down to the choke, cut unto 1/4 pieces and let sit in water and lemon juice so as not to discolor. Toss into the pan with the garlic, add remaining 1/4 cup of olive oil chopped dried chili and shiitake mushrooms. Add tomato sauce
and 4 cups water. Bring to a boil, lower the heat to a simmer
, and season with 1 tablespoon salt.
Meanwhile slice the bread, toast on a grill
and rub with the remaining cut garlic clove.
Spoon Hee Hee garnish over the toasted bread and serve with the stew