Baked Artichokes Stuffed With Anchovies And Garlic

Directions

1. Place bread in medium bowl. Pour hot water over; soak 5 min. Drain, then squeeze bread dry. Return bread to same bowl. Add in 1/2 c. oil, purchased breadcrumbs, mint, capers, anchovies, and minced garlic; blend well. Season stuffing with salt and pepper.
2. Preheat oven to 375 degrees. Fill large bowl with water. Squeeze in juice from lemon.
3. Cut off all but 1 1/2 inches of stem from 1 artichoke. Peel stem with vegetable peeler. Starting at bottom of artichoke, snap off outer 3 rows of leaves. Cut off top 1/3 of artichoke. Spread leaves, exposing center. Remove center leaves and bristly choke. Place artichoke in lemon water. Repeat with remaining artichokes.
4. Pour cool water into 13- by 9- by 2-inch glass baking dish to reach depth of 1/2 inch. Add in halved garlic.
5. Drain artichokes. Pack centers with stuffing. Place artichokes, stuffed-side down, in prepared dish. Drizzle with 1/4 c. oil; sprinkle with salt and pepper. Cover dish.
6. Bake till tester inserted into artichoke bottoms meets no resistance, about 1 hour 15 min. Place artichokes on platter. Serve hot or possibly at room temperature.
7. This recipe yields 6 servings.
8. Comments: Mint and capers grow everywhere on Sicily, and anchovies are always available. Here they enhance another island crop: artichokes.