4 large artichokes
1 tsp. of salt
2 oz. can of anchovies – in olive oil
5 cloves of garlic
2 cups Italian style breadcrumbs
Juice of ½ lemon
¼ cup fresh grated Romano cheese
Handful of fresh Italian parsley
Dashes of red pepper flakes
½ cup of chicken broth
¼ cup of wine
Preparation of Artichokes:
Place the artichokes in a large pot with a tsp. of salt and the ½ of lemon. Bring this to a boil and let simmer on low for 5-10 minutes.
Drain and let the artichokes cool.
Pound the artichokes down on the counter to open the artichoke up. Snip the tips of the artichoke leaves and cut the stems of the artichokes.
In a food processor combine the anchovies with the olive oil, lemon juice, garlic cloves, breadcrumbs, lemon juice, Romano cheese, fresh parsley, a dash of red pepper flakes and a few drizzles of olive oil. Process this mixture with a few good chops.
Stuff this mixture between each leaf with a teaspoon. Top each artichoke with more grated Romano cheese and a drizzle of olive oil.
Preheat Oven 350 degrees:
Place in a heavy frying pan with the chicken broth and wine. Bake 25-30 minutes.
These are delicious and fun to eat.