| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 large or 3 medium 10-ounce artichokes, trimmed, thorns removed, halved lengthwise and chokes removed
- 1 large lemon, halved
- Butter, for greasing the baking dish
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, peeled
- 3 tablespoons anchovy paste
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup medium black olives, pitted and coarsely chopped
- 2 tablespoons capers, drained and rinsed
- 1/2 cup grated Parmesan
- 3/4 cup plain breadcrumbs
Instructions
- Butter a 9-by-13-inch flameproof baking dish. Set aside. Bring a large stockpot of salted water to a boil over high heat. Rub the cut sides of the artichokes with the lemon halves. Squeeze the juice from the lemon halves into the water and add the lemon shells. Add the artichoke halves, cover and cook until just tender, 15 to 20 minutes. Drain in a colander, stem sides facing upwards, to allow any excess water to drain out from the leaves. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, 2 to 3 minutes. Remove the garlic and discard. Remove the pan from the heat and let the oil cool slightly. Whisk in the anchovy paste until smooth. Return the pan to the heat and place the artichokes, cut-side down, in the pan. Cook for 6 minutes. Turn the artichokes over and cook until tender, 6 minutes longer. Remove the artichokes and reserve the pan juices. Preheat a broiler. Arrange the artichokes, cut-side up, in the prepared baking dish. Sprinkle with the salt, pepper, olives and capers. Mix together the cheese and breadcrumbs in a small bowl and sprinkle on top. Spoon the reserved pan juices over the breadcrumbs. Broil until golden brown, 2 to 3 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 339 |
| Total Fat | 26 g |
| Saturated Fat | 6 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 17 mg |
| Sodium | 763 mg |
Reviews
OMG so amazing, I followed the instructions to the T instead I let my artichokes cook a little longer because I like them soft but simply amazing. I didn’t have the anchovy paste but it was still good.
Just made these, I didn’t find them to be too much work, but then I really enjoy cooking. scraping the choke out of a raw artichoke is a bit of a chore though! They were delicious, and very, very, filling. I used a dutch oven, so I only used one pot/pan.
So delicious! The hardest part is cleaning the artichokes. The topping mixture is very easy. I substituted Italian seasoned breadcrumbs, as I didn’t have plain, and skipped adding salt. We devoured every last bit. Love Giada and Raffi.
I just got home from Whole Foods with gorgeous artichokes that I was just going to boil. I happened to see this episode and I realized that for once I had all the ingredients. I’ll make them tomorrow morning and serve at room temp. I really enjoy Raffy because I’m not a fan of Giada.
Tasty!
Absolutely delicious
Made these last week. Yum. I really didn’t find it to be that much work. But may be that’s because I sauteed everything in the cast iron then finished them in the oven in the same cast iron. It’s a great vegetarian option and light for meatless Mondays.
**Did someone really give 1 star to the recipe because artichokes don’t have much meat? First time eating an artichoke, I see.
These artichokes were so good, but entirely too much work. Next time I will do all of the prep work up to assembly ahead of time so the “cooking” is quick. As a test, I followed the recipe all the way through and set a few artichokes aside for the next day. The next day I stuffed the remaining artichokes, microwaved for a few minutes to warm them through, and broiled as instructed. They were perfect.
Perfect. I do it all the time.
Just a delicious, full of flavor recipe: I will make it again!