Baked Artichokes Stuffed with Anchovies and Garlic
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 ounces French bread (1/4 of 1-pound loaf), crusts removed, bread torn into pieces 3/4 cup extra-virgin olive oil 1/2 cup purchased unseasoned dry breadcrumbs
6 tablespoons chopped fresh mint 1/4 cup drained capers 6 anchovy fillets, finely chopped
6 garlic cloves; 4 chopped, 2 halved 1 lemon, halved 6 medium artichokes



1 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.
2 Prehet oven to 375 F. 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.
3 Pour cold water into 13x9x2-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 pepepr. 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.

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