- 5 tablespoons olive oil
- 1 small onion, finely chopped
- 1 medium clove garlic, minced
- 3 anchovies, chopped
- 1 cup fresh bread crumbs
- 3 tablespoons capers
- freshly milled black pepper
- 2 tablespoons minced parsley
- 4 large or 6 medium artichokes
- 2 lemons
DIRECTIONS
Heat olive oil in a small frying pan.
Stir in onion.
Cook over medium heat until onions soften.
Add minced garlic and chopped anchovies.
Cook until beginning to brown.
When onion mixture browns, add bread crumbs, capers, black pepper and parsley. The mixture should be almost paste like, not too dry and not too wet. You may have to add more oil to get the right consistency.
Remove from heat and set aside.
Clean artichokes and remove chokes.
Cut first lemon in half. Rub well over the artichokes to prevent discoloration. Spreading the leaves open, stuff with onion and breadcrumb mixture. And stuff the middle also.
Place artichokes in a deep kettle in which they fit snugly.
Fill with water one third up the sides of the artichokes. Squeeze in juice of second lemon. You can also use chicken stock which is really good too.
Bring water to a boil, covered. When boiling, lower heat. Cook, covered, over medium heat for 45 minutes or until an outer leaf of the artichokes pulls off easily.
Serves 4 - 6
