- 10 or so baby artichokes (with stems attached if available)
- Lemon juice or white wine vinegar (approx. 1/2 cup)
- ½ cup dry plain or panko breadcrumbs
- 2 tbsp grated Pecorino Romano
- 3 oil-packed anchovies, chopped into very small pieces to almost a paste
- One bunch Italian parsley, finely chopped
- 2 garlic cloves, peeled and minced
- Olive oil
- ½ cup dry white wine
Prepare the artichokes (see this post for an illustrated version):
- Prepare a large bowl with water and about half-a-cup of lemon juice or white wine vinegar. The water should taste lightly acidic.
- Remove the thick outer leaves of the artichokes until you reveal the pale yellow leaves.
- With a serrated knife, cut off the sharp tips of the artichokes (approx. ⅓ of the artichoke)
- Using a vegetable peeler, peel the thick fibrous layer off the stems and then trim the very end of the stem with a sharp knife.
- Using the same sharp knife, the cut the artichokes in half length-wise from the very top down through the stem.
- Remove any chokes that might exist with a serrated grapefruit spoon or a melon baller.
- Place the prepared artichokes, as you go, into the acidified water to prevent browning.
Assemble the artichokes:
- Preheat oven to 400℉.
- In a small bowl, combine the breadcrumbs, cheese, chopped anchovies, chopped parsley and minced garlic cloves. Season with salt and pepper. Then add a little olive oil to create a loose moist mixture.
- Lay the prepared in artichokes in a baking dish or a sauté pan. Overlap the head of one artichoke with the stem of another.
- Carefully spoon ½ tbsp of the filling onto each artichoke. Drizzle all the artichokes with olive oil.
- Pour the white wine around the artichokes and cover the dish with foil or a lid.
- Bake for about 45 minutes. Removing the foil or lid and let cool.
- Serve warm or at room temperature; spoon any remaining juices over the artichokes.
Special equipment: serrated grapefruit spoon or melon baller