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1
Butter a 9-by-13-inch glass baking dish.
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2
Set aside.
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3
Bring a large stockpot of salted water to a boil over high heat.
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4
Rub the cut sides of the artichokes with the lemon halves.
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5
Squeeze the juice from the lemon halves into the water and add the lemon shells.
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6
Add the artichoke halves, cover and cook until just tender, 15 to 20 minutes.
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7
Drain in a colander, stem sides facing upwards, to allow any excess water to drain out from the leaves.
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8
Heat the oil in a large skillet over medium-high heat.
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9
Add the garlic and cook until golden brown, 2 to 3 minutes.
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10
Remove the garlic and discard.
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11
Remove the pan from the heat and let the oil cool slightly.
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12
Whisk in the anchovy paste until smooth.
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13
Return the pan to the heat and place the artichokes, cut-side down, in the pan.
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14
Cook for 6 minutes.
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15
Turn the artichokes over and cook until tender, 6 minutes longer.
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16
Remove the artichokes and reserve the pan juices.
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17
Preheat a broiler.
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18
Arrange the artichokes, cut-side up, in the prepared baking dish.
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19
Sprinkle with the salt, pepper, olives and capers.
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20
Mix together the cheese and breadcrumbs in a small bowl and sprinkle on top.
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21
Spoon the reserved pan juices over the breadcrumbs.
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22
Broil until golden brown, 2 to 3 minutes.
