Stuffed Artichoke
(Serves Four)

Mixture:
4 medium artichokes
3 cups bread crumbs
3 cloves garlic, chopped fine
3 anchovy fillets, chopped fine
2 oz. grated Parmesan cheese
4 oz. olive oil
2 Tbsp. non-pariel capers
3 Tbsp. pignoli (pine nuts)
10 green olives, chopped fine
10 black olives, chopped fine
2 Tbsp. parsley, chopped fine
1 lemon, cut in half
Salt & pepper to taste

Using a sharp, stainless steel knife, cut one inch from the top of the artichokes. Pull the center leaves apart and scrape out the “hairy” center with a melon ball tool. Remove the stems, peel and place in the center cavity. Rub the face of the lemon all over the artichokes to prevent them from turning brown. In a small bowl, combine the other ingredients and stuff into the center of the artichokes as well as in the crevices between the leaves. Place the artichokes in a large pot in one inch of water and drizzle a Tbsp. of olive oil over each. Cover and simmer over low heat for about 40 minutes until the leaves pull out easily. Serve immediately.