Stuffed Italian Artichokes

Cook Time 1 hour

Servings 6

Ingredients

6 large heavy globe artichokes 

¾ cup extra virgin olive oil

1 cup white wine

2 bay leaves

Stuffing

2 cups fresh bread crumbs 

3 anchovies, chopped

2 cloves garlic, minced 

Zest 1 lemon 

3 sprigs parsley, finely chopped

1 handful of freshly grated pecorino

Salt and pepper 

Method

Cut off ⅓ of the tops of each artichoke. Peel 3 - 4 layers of the outer leaves picked off. Peel and trim the stalk and place into a large bowl of acidulated water. Repeat with the remaining artichokes.

Preheat the oven to 180°C.

For the stuffing, combine all the ingredients together with 3 tablespoons of the oil.

Loosen the tight artichoke leaves and then fill each layer with stuffing between each leaf. Carefully rest in a snug baking dish. Pour over the remaining oil, white wine and one cup of water. Cover with foil and bake in the oven for 45 minutes to 1 hour or until tender.

Serve warm with some bread on the side.