MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nonna's Artichokes
 Categories: Vegetables, Seafood, Herbs, Cheese, Citrus
      Yield: 4 servings
 
      1    Lemon; halved
      4 md Artichokes
           Extra-virgin olive oil
      3 cl Garlic
      6    Anchovy fillets; minced
    1/2 c  Plain dry bread crumbs
    1/3 c  Grated Parmigiano-Reggiano
           Salt & pepper
    1/2 c  Pitted kalamata olives;
           - minced
    1/2 tb Capers; rinsed, minced
 
  Squeeze the juice from 1 lemon half into a bowl of
  water. Working with 1 artichoke at a time, discard the
  dark green outer leaves. Cut off the top 1 inch of the
  artichoke, then peel and trim the bottom and stem. Halve
  the artichoke lengthwise and scoop out the furry choke.
  Rub with the remaining lemon half and add to the bowl of
  lemon water.
  
  Set the oven @ 400┬░F/205┬░C.
  
  In a saucepan of simmering water, cook the artichoke
  halves until barely tender, 7 minutes. Drain well and
  pat dry.
  
  Lightly oil a ceramic baking dish. In a skillet, heat
  1/2 cup of oil. Add the garlic and cook over moderately
  high heat until golden, 4 minutes; discard the garlic.
  Add the anchovies and stir until dissolved. Add the
  artichokes cut side down and cook until crusty on the
  bottom. Flip them and cook until lightly browned, 3
  minutes; transfer the artichokes cut side up to the
  baking dish. Let the garlic-anchovy oil cool slightly.
  
  In a bowl, mix the bread crumbs and cheese. Stir in the
  garlic-anchovy oil and season very lightly with salt and
  pepper. In another bowl, mix the olives and capers with
  a pinch of pepper. Fill the artichoke halves with the
  olive mixture and top with the bread crumbs. Bake for 12
  minutes, until the topping is browned and crisp and the
  artichokes are tender. Let stand for 5 minutes, then
  serve.
  
  MAKE AHEAD: The recipe can be prepared through Step 4
  and refrigerated overnight; let return to room
  temperature before baking. Refrigerate the bread crumbs
  separately.
  
  by Giada De Laurentiis
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
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... Not to like ice cream is to show oneself uninterested in food. 
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)