One of the first meals I remember my mom making was stuffed artichokes. Its also one of my favorite things she use to make. One day I was having a craving for it, but I never knew her recipe. When I asked for the recipe she said it was a secret. I later did find out the recipe, but I will tell that story another time.
Artichokes can seem intimidating but they are super easy to make. I love them just steamed with butter and lemon. But stuffed artichokes just bring it more life. I had anchovies, olives, and capers to make the bread crumbs more vibrant. Make these for your loved ones and they will be very grateful.
4 artichokes, trimmed, thorns removed, halved lengthwise and chokes removed
1 large lemon, halved
1/2 cup extra-virgin olive oil
3 garlic cloves
4 oil-packed anchovy fillets, finely chopped
1 cup medium black olives, pitted and coarsely chopped
2 tablespoons capers, drained and rinsed
1/2 cup grated Parmesan
3/4 cup plain breadcrumbs
freshly ground black pepper
melted butter for serving
mayonnaise, for serving
Bring a large pot of salted water to a boil over high heat.
Squeeze the juice from the lemon halves into the water and add the lemon shells. Add the artichoke halves, cover and cook until just tender, 15 to 20 minutes.
Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, 2 to 3 minutes. Remove the garlic and discard. Remove the pan from the heat and let the oil cool slightly. Place the artichokes, cut-side down, in the pan. Cook for about 5 minutes. Turn the artichokes over and cook until tender, 6 minutes longer. Remove the artichokes and reserve the pan juices.
Mix together anchovies, olives, capers, cheese and breadcrumbs in a small bowl. Season with salt and pepper.
Preheat a broiler. Arrange the artichokes, cut-side up, in a greased baking dish and top with breadcrumb mixture. Spoon the reserved pan juices over the breadcrumbs. Broil until golden brown, 2 to 3 minutes.
Serve with melted butter and/ or mayonnaise.