Because the vegetarian isn't crazy about artichokes, and therefore wouldn't be eating them, I treated myself to the addition of an omnivore ingredient -- anchovies. In my opinion, anchovies get a totally undeserved bad reputation. As our friend Hill put it last night -- they're like delicious additions of salt. And, really, how bad can that be? (For a vegetarian version, add 1 tablespoon soya sauce.) Along with some garlic and sour lemon juice and zest, they were the perfect accompaniment to our Arugula and Fava-Bean Crostini and Smoky Fried Rice. To drink I recommend an Espiral vinho verde. Enjoy!
Stuffed Artichoke Bottoms
Adapted from The Book of Jewish Food
- 2 ounces anchovies, finely chopped (or 1 tablespoon soya sauce)
- 4 cloves garlic, crushed
- bunch Italian parsley, finely choppped
- 1/2 cup breadcrumbs
- 6 tablespoons olive oil
- 2 tablespoons lemon juice
- zest from 1/2 lemon
- 1 can (14 ounces) artichoke bottoms
- 1-2 cups water
Preheat oven to 350F. Mix anchovies (or soya sauce), garlic, parsley, breadcrumbs, oil and lemon juice and zest together in a medium-sized bowl. Place artichoke bottoms in a baking dish and fill with stuffing. Pour water around artichokes, making sure it doesn't reach the filling. Bake 25 minutes. Serve at room temperature. Bon appetit!