Stuffed Baby Artichokes

Step 1

Prepare a large bowl with water and about half-a-cup of lemon juice or white wine vinegar. The water should taste lightly acidic.

Step 2

Remove the thick outer leaves of the artichokes until you reveal the pale yellow leaves.

Step 3

With a serrated knife, cut off the sharp tips of the artichokes (approx. ⅓ of the artichoke)

Step 4

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.

Step 5

Using the same sharp knife, the cut the artichokes in half length-wise from the very top down through the stem.

Step 6

Remove any chokes that might exist with a serrated grapefruit spoon or a melon baller.

Step 7

Place the prepared artichokes, as you go, into the acidified water to prevent browning.

Step 8

Preheat oven to 400℉.

Step 9

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.

Step 10

Lay the prepared in artichokes in a baking dish or a sauté pan. Overlap the head of one artichoke with the stem of another.

Step 11

Carefully spoon ½ tbsp of the filling onto each artichoke. Drizzle all the artichokes with olive oil.

Step 12

Pour the white wine around the artichokes and cover the dish with foil or a lid.

Step 13

Bake for about 45 minutes. Removing the foil or lid and let cool.

Step 14

Serve warm or at room temperature; spoon any remaining juices over the artichokes.