As is always the case, the simplest dishes with good fresh ingredients are always the best. These stuffed artichokes burst with garlic, parsley and lemon and the subtle addition of anchovies. Really, what could be better?
The odd looking artichoke has a ton of legends surrounding it going all the way back to Zeus. In 77AD one Roman naturalist called them “one of the earth’s monstrosities.”
Sure they look funny, but man do they taste good, as Clara and Mafalda can attest.
6 medium sized globe artichokes
1/2 Loaf of Italian bread (with crust cut off and broken into small pieces)
3-4 cloves of garlic chopped finely
3/4 cup- 1 cup of parsley
2 cans of fillets of anchovies ( slice anchovies into small pieces and mix with 3-4 tablespoons of oil)
Soak artichokes in water for app. 5-10 minutes
Cut the stem of the artichokes down so that artichoke sits flat.
Open petals wide.
Mix all stuffing ingredients together and add salt and pepper.
Stuff Artichoke with the mixture.
Sit Artichokes in a pot.
Add water until half of the artichokes are covered and 1 tablespoon of olive oil.
Cook for 5 minutes med-high.
Continue cooking for 2-2 1/2 hours on low.
Stuffing can be done with some bread crumbs and cheese-(parma)
Also with meat (minced veal and beef) similar to a meatball