1¼ cups coarse white breadcrumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped flat-leaf parsley
4 large globe artichokes
1/3 cup plus 1 tablespoon olive oil
4 anchovy fillets, rinsed (optional)
1 onion, finely chopped
3 cloves garlic (2 chopped and 1 smashed)
1 teaspoon lemon juice
1 teaspoon salt
Ground black pepper.
1. In a large bowl combine the breadcrumbs, Parmesan, and parsley.
2. Cut the stems from the artichokes. Peel the skin off the stems and cut the stems into 1/8-inch cubes; set aside. Slice about 1 inch from the pointed ends of the artichokes, and cut the prickly tops off the outer leaves. Pull the leaves out from the center to create a hole in the middle. If you choose, scrape out the fibrous choke. Season the artichoke inside and out with salt.
3. In a medium skillet over medium-high heat, heat 1/3 cup of the oil. When hot, add the anchovies, if using, onion, chopped garlic, and artichoke stems. Cook, stirring often, for 3 minutes or until the onions are translucent. Leave to cool. Add the stems to the breadcrumb mixture with lemon juice, ½ teaspoon of salt, and pepper.
4. Fill the center of the artichokes with stuffing, also tucking some between the leaves. Arrange the artichokes snuggly in a large Dutch oven. Add enough water to come about two-thirds of the way up the artichokes (pour the water in at the sides, rather than on top of the artichokes). Sprinkle the water with the remaining ½ teaspoon salt, 1 tablespoon oil, and the smashed garlic.
5. Bring the water to a boil, lower the heat, and cover the pan. Simmer for 45 to 50 minutes, or until the artichoke hearts are tender when pierced with a skewer. Serve each whole artichoke in a bowl with a little broth. Serves 4. Recipe by Jill Santopietro for The Boston Globe.