Stuffed Artichokes                           




3 ½ lemons (zest of 1 lemon)

6 large artichokes

3 cups of breadcrumbs

2 cups of grated parm reggiano

½ cup toasted pine nuts chopped

1 cup of olive oil plus 3 TBSP 

1 tsp of salt

1 cup of dry white wine

5 minced garlic cloves

6 anchovy fillets

3 TBSP of butter

¼ cup of fresh Italian parsley chopped



Preheat the oven to 400 degrees.  


To clean artichokes:

Fill a bowl with cold water and add the juice of one lemon plus the lemon halves of the juice you just squeezed from the lemon.  Cut off the stems of the artichokes and discard.  Push the leaves out so you can see the purple part of the artichoke inside.  Scrape this part out to expose the heart at the bottom.  Place the artichokes in the water with the lemon juice so it stays fresh. 



Sautee anchovies on medium heat for 2 minutes in a frying pan.  In a bowl combine breadcrumbs, grated cheese, toasted pine nuts, anchovies, and garlic.  Stir in 1 cup of olive oil, salt and the zest of 1 lemon.  Mix well.  Remove the artichokes from the water and turn upside down to drain.  To stuff, spread the leaves and fill generously with the bread crumb mixture, filling the center.  Place the artichokes in a deep baking dish making sure they all fit snug in the dish.  Pour the wine and 1 cup of water around the bottom of the artichokes.  Juice the remaining lemons on top of the artichokes and spread out those juiced lemon halves at the bottom of the pan.  Cut the butter into small cubes and spread out those cubes on the bottom of the pan in between each artichoke.  Drizzle the artichokes with the remaining 3 TBSPs of olive oil.  Cover with foil and cook for 30 minutes.  Uncover and bake for 30 additional minutes.

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