Stuffed Italian Artichokes
Cook Time 1 hour
Servings 6
Ingredients
6 large heavy globe artichokes
¾ cup extra virgin olive oil
1 cup white wine
2 bay leaves
Stuffing
2 cups fresh bread crumbs
3 anchovies, chopped
2 cloves garlic, minced
Zest 1 lemon
3 sprigs parsley, finely chopped
1 handful of freshly grated pecorino
Salt and pepper
Method
Cut off ⅓ of the tops of each artichoke. Peel 3 - 4 layers of the outer leaves picked off. Peel and trim the stalk and place into a large bowl of acidulated water. Repeat with the remaining artichokes.
Preheat the oven to 180°C.
For the stuffing, combine all the ingredients together with 3 tablespoons of the oil.
Loosen the tight artichoke leaves and then fill each layer with stuffing between each leaf. Carefully rest in a snug baking dish. Pour over the remaining oil, white wine and one cup of water. Cover with foil and bake in the oven for 45 minutes to 1 hour or until tender.
Serve warm with some bread on the side.