Stuffed Artichokes Alla Romana

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Clean, trim well as for whole artichokes, and halve through the stem: 4 large artichokes

2. Step 2.

   Scrape out the chokes, trim the stems to 1 inch, and peel them. Place the halved artichokes in a steamer basket over 1 to 2 inches of boiling water, cover, and cook until just tender, about 10 minutes.

3. Step 3.

   Warm in a medium skillet over medium heat: 2 tablespoons olive oil

4. Step 4.

   Add and sauté until tender, about 5 minutes: 1 small onion, diced; 1 celery rib, diced

5. Step 5.

   Add and sauté 1 minute more: 3 garlic cloves, minced; ½ teaspoon red pepper flakes

6. Step 6.

   Remove from the heat and stir in: ½ cup grated Parmesan (2 ounces); ¼ cup chopped parsley; ¼ cup dry bread crumbs; (4 oil-packed anchovy fillets, rinsed and chopped); ½ teaspoon salt; ¼ teaspoon black pepper

7. Step 7.

   Lay the artichokes cut side up in a baking dish. Fill each one with the bread crumb mixture and drizzle with: 2 tablespoons olive oil

8. Step 8.

   Pour into the baking dish: 1 cup water or chicken stock or broth

9. Step 9.

   Cover with foil and bake until tender, about 45 minutes. Remove the foil and bake for 10 minutes more.