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Stuffed Artichokes


  • 6 tablespoons extra-virgin olive oil
  • 3 lemons
  • 6 artichokes
  • 1 cup coarse bread crumbs 
  • 3 cloves garlic, finely minced
  • 4 tablespoons fresh Italian parsley, chopped
  • 2 anchovy fillets, chopped fine
  • 2 tablespoons Parmigiano-Reggiano, grated
  • 1 teaspoon crushed hot red pepper, chopped fine
  • salt


Prepare the artichokes for stuffing: After washing the artichokes, cut off the stems and gently pull and spread the leaves outward to expose the purple-tipped leaves at the center. Pull out the purple-tipped leaves to expose the fuzzy choke. With a small teaspoon, scrape away the choke all the way down to the artichoke heart-the smooth, firm flesh below the choke. Be sure to scrape the choke from the entire surface of the artichoke heart. The artichoke is now ready for stuffing.

Mix the bread crumbs, 2 tablespoons of the parsley, garlic, anchovies, Parmigiano-Reggiano, half the red pepper, lemon zest, salt, and 3 tablespoons of olive oil in a bowl. Mix well.

Gently spread artichoke leaves open from the center to make sure as much stuffing as possible ends up between the leaves.

Place the artichokes and stems in a large pot and fill the pot with enough water to cover the bottom third of the artichokes. Season the water with salt, and add the remaining crushed red pepper, olive oil, parsley, lemon juice, lemon halves, and any leftover stuffing mixture. Cover and cook for about 30-45 minutes, until the outer leaves are easy to pull from the artichoke. Serve hot in shallow soup plates, spooning some of the cooking liquid around each artichoke.

Adapted from Lidia Bastianich