Roman Style Artichokes
Instructions
Put the crumbs, mint, parsley, garlic, anchovy, sea salt and pepper in a bowl. Moisten with 2 tablespoons of EVOO. Mix well.
Cut off the artichoke stem. Rub the cut areas of the artichoke with a lemon half to prevent oxidation as you clean them.
Clean the artichokes by pulling of all the tough outer leaves until you reach the pale green/yellow leaves. (You want to keep a ring of the tougher outer leaves so the artichoke does not fall apart during the stuffing and braising.)
Cut off the artichoke top at the point where the leaves turn from green to pale green/yellow.
Peel the dark green skin from the exterior of the heart at the bottom of the artichoke.
Using a pointed spoon, remove the choke (the purple leaves and furry base in the center of the artichoke.)
Place the cleaned artichokes in a bowl of acidulous water (enough water with the juice of at least a half lemon in the bowl to cover the artichokes.
Dry the arichoke. Stuff each with one quarter of the stuffing. Be sure to get the stuffing into the outer leaves and fill the center where the choke was. You want some stuffing with each bite of the artichoke.
Put the artichokes standing upright close together in an enameled or other thick-bottomed pot. Add water to about an inch or two up the side of the artichoke, drizzle in 1/2 cup EVOO moistening the artichokes with the remainder sprinkled into the water bath.
Braise covered over low/medium heat for about 40 minutes or until the artichoke heart is knife tender.
Take the artichokes out of the pot and place in a serving dish.
Reduce the cooking liquid by about two-thirds to thicken the sauce. Drizzle over artichokes.
Serve hot or at room temperature.
