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Judith Hurley's Health Tips

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Jim Coleman Recipes

Baked Artichoke Stuffed with Garlic & Anchovies

For this recipe you will need:

  • 4 oz of good loaf bread (crust removed & bread cut up into large pieces)
  • 6 T of chopped fresh mint
  • 5 cloves of chopped garlic
  • 1/2 Cup of olive oil
  • 1/4 Cup of olive oil
  • 1/4 Cup of drained capers
  • 1 lemon cut in half
  • 1/2 Cup breadcrumbs
  • 6 Anchovy filets, finely chopped
  • 6 medium artichokes
  • Salt & pepper to taste

To prepare this recipe:

Clean the artichokes (cut tip of stem and peel remaining stem with vegetable peeler). Cut off the top of the artichoke 1/3 of the way down. Then with a pair of kitchen shears, trim the leaves of the artichoke. Spread the leaves to expose the center of artichoke and remove the furry choke in the center. Place the artichoke in lemon water (so it doesn't turn brown) and repeat with each artichoke.

In a mixing bowl, place the bread pieces in and pour warm water, just enough to cover the bread, and let sit for 5 minutes. With your hands, squeeze the water out of the bread. With the bread in the bowl, add the remaining ingredients except for the ? cup of reserved oil. Stuff the artichokes with the bread mixture.

Put the artichokes stuffing side down in a roasting pan. Put 1/2 inch deep of cold water, and drizzle with remaining olive oil. Bake in a preheated 375o oven for approximately 1 hour, or until fork-tender.

©2005 WHYY