Artichokes Stuffed
Ingredients
Artichokes - choose 6 with closed leaves and no choke
90 grams bread crumbs (made from day old white bread)
salt, pepper
100 grams parmesan cheese, grated
3 eggs
3 anchovy fillets
12 capers
6 stalks parsley, chopped
1 clove garlic
2 dl olive oil
Method
Chop the anchovies coarsely.
Combine anchovies, breadcrumbs, cheese, eggs, capers, garlic and parsley. This should form a wet mixture
Clean artichokes, take off outer leaves and cut off top, about a third of way down
Cut off stalk. Feel along and cut it at the point where it becomes very hard, Discard bottom bit but keep the top bits to cook with the artichokes. Scrape outside off stalks first and cut into 3-4 inch (7-10cm) lengths.
Take the trimmed artichokes and hit against the chopping board to open out the leaves to accomodate the stuffing.
Press the stuffing right in and down into the leaves and then open out the outer leaves and push right in. Fill the artichokes very generously.
Take a pot which will just fit all the artichokes standing upright. Add oil and water, to come about 3/4 of the way up the artichoke. .Poke the stalks around the edges and keep artichokes upright. Cover and cook 30 minutes .
Serve an artichoke with a couple of stalks, a finger bowl and wedge of lemon for each person
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