Heat olive oil in a small
frying pan. Stir in onion. Cook over medium heat until onions soften.
Add minced garlic and chopped anchovies. Cook until beginning to brown.
When onion mixture browns,
add bread crumbs, capers, black pepper and parsley. Remove from heat and
Clean artichokes and
remove chokes. Cut first lemon in half. Rub well over the artichokes to
prevent discoloration. Cut stems off artichokes to even the base. Reserve
stems. Spreading the leaves open, stuff with onion and breadcrumb mixture.
(See note below.)
Place artichokes in a deep kettle
in which they fit snugly. Put stems around artichokes. Fill with water
one third up the sides of the artichokes. Squeeze in juice of second lemon,
and add the rinds to the cooking water.
Bring water to a boil, covered. When
boiling, lower heat. Cook, covered, over medium heat for 45 minutes or
until an outer leaf of the artichokes pulls off easily.
Serves 4 - 6
recipe from www.inmamaskitchen.com
by Diana viola for Virginia Rosso
An easy way to open
the artichoke is to turn it upside down and push on a hard surface.
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