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1
Place bread in medium bowl.
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2
Pour hot water over; soak 5 min.
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3
Drain, then squeeze bread dry.
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4
Return bread to same bowl.
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5
Add in 1/2 c. oil, purchased breadcrumbs, mint, capers, anchovies, and minced garlic; blend well.
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6
Season stuffing with salt and pepper.
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7
Preheat oven to 375 degrees.
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8
Fill large bowl with water.
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9
Squeeze in juice from lemon.
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10
Cut off all but 1 1/2 inches of stem from 1 artichoke.
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11
Peel stem with vegetable peeler.
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12
Starting at bottom of artichoke, snap off outer 3 rows of leaves.
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13
Cut off top 1/3 of artichoke.
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14
Spread leaves, exposing center.
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15
Remove center leaves and bristly choke.
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16
Place artichoke in lemon water.
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17
Repeat with remaining artichokes.
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18
Pour cool water into 13- by 9- by 2-inch glass baking dish to reach depth of 1/2 inch.
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19
Add in halved garlic.
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20
Drain artichokes.
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21
Pack centers with stuffing.
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22
Place artichokes, stuffed-side down, in prepared dish.
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23
Drizzle with 1/4 c. oil; sprinkle with salt and pepper.
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24
Cover dish.
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25
Bake till tester inserted into artichoke bottoms meets no resistance, about 1 hour 15 min.
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26
Place artichokes on platter.
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27
Serve hot or possibly at room temperature.
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28
This recipe yields 6 servings.
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29
Comments: Mint and capers grow everywhere on Sicily, and anchovies are always available.
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30
Here they enhance another island crop: artichokes.
