- 2 lemons halved
- 3 whole garlic cloves smashed
- 6 large artichokes
- 1 lemon juiced
- 1/3 cup chopped fresh Italian parsley leaves
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- 2 garlic cloves minced
- 2 teaspoons grated lemon peel
- 4 tablespoons drained capers
- 6 ounces Italian bread crust trimmed, and bread cut into 1/2" cubes
- 2 1/2 pounds plum tomatoes seeded, chopped
- Salt to taste
- Freshly-ground black pepper to taste
- 3 tablespoons extra-virgin olive oil
- 12 fresh Italian parsley sprigs for garnish
Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic. Cut off the top quarter of each artichoke and discard. Use a small sharp knife to trim the stem of the artichokes. Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves. Trim the outside of the base until no dark green areas remain. Cut the artichokes in half and then into quarters. Cut out the fibrous choke and small purple-tipped leaves. Submerge the artichoke quarters in the lemon water. Cover and boil until the artichokes are tender, about 45 minutes. Drain. Set the artichoke quarters aside to cool to room temperature.
Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl. Season with salt and pepper, to taste.
Arrange artichokes, cut-side up, on 2 platters. Spoon the tomato mixture into the center of the artichoke quarters, dividing equally. Drizzle with olive oil. Garnish with the parsley sprigs and serve.
This recipe yields 10 to 12 servings.