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1
Squeeze the juice from 1 lemon half into a bowl of water.
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2
Working with 1 artichoke at a time, discard the dark green outer leaves.
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3
Cut off the top 1 inch of the artichoke, then peel and trim the bottom and stem.
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4
Halve the artichoke lengthwise and scoop out the furry choke.
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5
Rub with the remaining lemon half and add to the bowl of lemon water.
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6
Preheat the oven to 400.
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7
In a saucepan of simmering water, cook the artichoke halves until barely tender, 7 minutes.
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8
Drain well and pat dry.
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9
Lightly oil a ceramic baking dish.
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10
In a skillet, heat 1/2 cup of oil.
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11
Add the garlic and cook over moderately high heat until golden, 4 minutes; discard the garlic.
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12
Add the anchovies and stir until dissolved.
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13
Add the artichokes cut side down and cook until crusty on the bottom.
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14
Flip them and cook until lightly browned, 3 minutes; transfer the artichokes cut side up to the baking dish.
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15
Let the garlic-anchovy oil cool slightly.
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16
In a bowl, mix the bread crumbs and cheese.
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17
Stir in the garlic-anchovy oil and season very lightly with salt and pepper.
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18
In another bowl, mix the olives and capers with a pinch of pepper.
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19
Fill the artichoke halves with the olive mixture and top with the bread crumbs.
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20
Bake for 12 minutes, until the topping is browned and crisp and the artichokes are tender.
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21
Let stand for 5 minutes, then serve.
