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Baked Artichokes Stuffed With Anchovies And Garlic

Mint and capers grow everywhere on Sicily, and anchovies are always available. Here they enhance another island crop: artichokes.

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

4 oz 113gFrench bread - (1/4 of 1-lb loaf) - crusts removed, and bread torn into pieces
3/4 cup 177mlExtra-virgin olive oil
1/2 cup 73g / 2.6ozPurchased unseasoned dry breadcrumbs
6 tablespoons 90mlChopped fresh mint
1/4 cup 59mlDrained capers
6   Anchovy fillets - finely chopped
4   Garlic cloves - chopped
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Lemon - halved
6   Artichokes (medium)
2   Garlic cloves - halved

Recipe Instructions

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.

"Bon Appetit, May 2002"


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