STUFFED ARTICHOKES ALLA ROMANA
4 servings
Preheat the oven to 350°F. Clean, trim well as for whole artichokes, and halve through the stem:
- 4 large artichokes
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.
Warm in a medium skillet over medium heat:
- 2 tablespoons olive oil
Add and sauté until tender, about 5 minutes:
- 1 small onion, diced
- 1 celery rib, diced
Add and sauté 1 minute more:
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes
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
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
Pour into the baking dish:
- 1 cup water or chicken stock or broth
Cover with foil and bake until tender, about 45 minutes. Remove the foil and bake for 10 minutes more.