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Baked Artichokes Stuffed With Anchovies And Garlic


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  • 4 ounces French bread - (1/4 of 1-lb loaf) crusts removed, and bread torn into pieces
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup purchased unseasoned dry breadcrumbs
  • 6 tablespoons chopped fresh mint
  • 1/4 cup drained capers
  • 6 anchovy fillets finely chopped
  • 4 garlic cloves chopped
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 lemon halved
  • 6 medium artichokes
  • 2 garlic cloves halved


Servings 6


Step 1

Place bread in medium bowl. Pour warm water over; soak 5 minutes. Drain, then squeeze bread dry. Return bread to same bowl. Add 1/2 cup oil, purchased breadcrumbs, mint, capers, anchovies, and chopped garlic; blend well. Season stuffing with salt and pepper.

Preheat oven to 375 degrees. Fill large bowl with water. Squeeze in juice from lemon.

Cut off all but 1 1/2 inches of stem from 1 artichoke. Peel stem with vegetable peeler. Starting at bottom of artichoke, snap off outer 3 rows of leaves. Cut off top 1/3 of artichoke. Spread leaves, exposing center. Remove center leaves and bristly choke. Place artichoke in lemon water. Repeat with remaining artichokes.

Pour cold water into 13- by 9- by 2-inch glass baking dish to reach depth of 1/2 inch. Add halved garlic.

Drain artichokes. Pack centers with stuffing. Place artichokes, stuffed-side down, in prepared dish. Drizzle with 1/4 cup oil; sprinkle with salt and pepper. Cover dish.

Bake until tester inserted into artichoke bottoms meets no resistance, about 1 hour 15 minutes. Place artichokes on platter. Serve warm or at room temperature.

This recipe yields 6 servings.

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