Baked Artichokes Stuffed With Anchovies And Garlic

Baked Artichokes Stuffed With Anchovies And Garlic
Baked Artichokes Stuffed With Anchovies And Garlic

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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