Artichokes Stuffed with Anchovies, Garlic and Mint

1. 1

   In a bowl, combine the anchovies, garlic, parsley, mint and 5 tablespoons of the oil.

2. 2

   Season the stuffing with salt and pepper.

3. 3

   Dip the cut side of one of the lemon halves in salt.

4. 4

   Working with one artichoke at a time, snap off the tough outer leaves.

5. 5

   Using a small, sharp knife, cut off the top third of the artichoke and trim and peel the base.

6. 6

   Using a 1/4-inch melon baller, scoop out the hairy choke.

7. 7

   Squeeze a little of the juice from the unsalted lemon half into the cavity.

8. 8

   Rub the exterior of the artichoke all over with the salted lemon half.

9. 9

   Repeat with the remaining artichokes.

10. 10

    Using a small spoon, fill the artichokes with the anchovy stuffing.

11. 11

    In a large, deep skillet, heat the remaining 5 tablespoons of olive oil.

12. 12

    Set the stuffed artichokes in the skillet, stem side up, and cook over moderately high heat until nicely browned, about 5 minutes.

13. 13

    Add the water to the skillet and bring to a boil.

14. 14

    Reduce the heat to moderate, cover and cook for about 15 minutes, until the artichokes are tender when pierced with a knife.

15. 15

    Transfer the artichokes to a platter.

16. 16

    Raise the heat to high and boil the cooking liquid until reduced to a syrupy glaze.

17. 17

    Season with salt and pepper and pour the glaze over the artichokes.

18. 18

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.