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1
Prepare the artichokes by pulling off the leaves, starting from the base and going round and round until you reach the tender and pale-colored leaves. Trim off the stem so that the base of the artichoke is perfectly flat, and cut the top pointed half of the artichoke off completely. Rub both cut parts of the artichoke with the lemon half to stop them from getting black.
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2
Cook the artichokes in a pot of boiling salted water for about 7 to 10 minutes, until a knife easily pierces through the bottom of the artichoke. Remove and let cool.
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3
Meanwhile, prepare the filling. Heat 2 tablespoons of olive oil in a small skillet. Add the garlic clove and let infuse a few minutes, until the garlic is golden. Remove the garlic and add the breadcrumbs to the pan, tossing to coat with oil. Continue toasting the breadcrumbs for 2 to 3 minutes. Remove and let cool.
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4
Drain the capers and anchovies in oil, or, if packed in salt, rinse off the salt, then soak them in cold water for 10 to 15 minutes (some like to leave the anchovies longer, around 30 minutes). Then, split the anchovies down the middle along the backbone and remove the backbone. Chop the anchovies and the capers.
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5
Combine the breadcrumbs with the chopped anchovies, capers, parsley, and Parmesan. Add the beaten egg and season with pepper (you won't need salt because of the anchovies and capers).
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6
Grease an ovenproof dish with the remaining 2 tablespoons of olive oil, and preheat the oven to 350u00b0 F (180u00b0 F). Take your cooled artichokes and, from the center, gently tease open the artichoke leaves to leave an opening about an inch wide. If your artichokes have a fluffy/thistle-like choke in the middle, remove this part with a teaspoon. Spoon the breadcrumb mixture into the center of the artichoke and over the top and place the artichokes in the prepared dish.
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7
Bake for 20 minutes, until the tops are golden brown. Serve warm as a side dish.
