Baked Artichokes Stuffed With Anchovies And Garlic

Name: Baked Artichokes Stuffed With Anchovies And Garlic Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounce French bread - (1/4 of 1-lb loaf) crusts removed, and bread torn into pcs; 3/4 c. extra-virgin extra virgin olive oil; 1/2 c. purchased unseasoned dry breadcrumbs; 6 Tbsp. minced fresh mint; 1/4 c. liquid removed capers; 6 x anchovy fillets finely minced; 4 x garlic cloves minced Salt to taste Freshly-grnd black pepper to taste; 1 x lemon halved; 6 med artichokes; 2 x garlic cloves halved

Servings: persons

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

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounce French bread - (1/4 of 1-lb loaf) crusts removed, and bread torn into pcs, 3/4 c. extra-virgin extra virgin olive oil, 1/2 c. purchased unseasoned dry breadcrumbs, 6 Tbsp. minced fresh mint, and more.

Yes, Baked Artichokes Stuffed With Anchovies And Garlic Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Artichokes Stuffed With Anchovies And Garlic Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions