Serves 6-8 as a nibble
Aired December 24, 2010
- 2 large globe artichokes
- Juice of 1 lemon
- About 1/2 cup EVOO Extra Virgin Olive Oil, plus some for drizzling
- 8 to 10 anchovy filets
- 1 bulb garlic, cloves peeled and finely chopped
- 2 1/2 cups breadcrumbs
- Lots of coarse black pepper
- 1 cup flat-leaf parsley, a small bunch, finely chopped
- 1 cup freshly grated Parmigiano-Reggiano
Trim artichoke bottoms and a few outer leaves, leaving most of the leaf points tipped for the star-effect. Cook the artichokes in a large pot of boiling water with lemon juice, 15-20 minutes. Cool upside down then remove center leaves and fibrous choke.
In a small skillet, melt anchovies into EVOO over medium heat. Add garlic and stir to combine then add breadcrumbs. Work oil and garlic into the breadcrumbs and toast to deep golden brown. Add pepper and parsley, and remove from heat. Stir in cheese.
Arrange artichokes in a casserole or baking dish. Add enough water to barely coat the bottom of the dish. Spoon stuffing into each leaf when the artichoke is fully stuffed it will look like a giant star.
To serve, preheat oven to 400F. Loosely cover the dish with foil and heat through then drizzle them with EVOO and leave uncovered to crisp the crumbs back up. Serve from casserole with bowls for discarded leaves.