By Tony Tantillo


4 large, full-size artichokes
1 lemon, halved
2 cups bread crumbs
1 cup parmigiano-reggiano
8 cloves garlic, finely chopped
¼ cup green olives, finely chopped
2 anchovies, finely chopped
¼ cup chopped parsley
¼ cup capers, finely chopped
2 teaspoon kosher salt
1 teaspoon black pepper
5 teaspoon EVOO
3 cup chicken stock

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Using a serrated knife, cut off artichoke stems to create a flat bottom. Cut top third off artichokes and trim tips with kitchen shears.  Rub cut part with lemon halves. Open artichokes with your thumbs and remove inside ‘chokes’ with a soup spoon. Set aside.

Heat oven to 425’. In a large bowl, combine bread crumbs, ¾ c. parmigiano, garlic, olives, parsley, capers, salt & pepper. Sprinkle ¼ of the bread crumb mix over each artichoke & work in between leaves. Transfer to a baking dish. Drizzle olive oil over artichokes, pour in the chicken stock & sprinkle the remaining cheese over them. Cover tightly with aluminum foil. Bake about 45 minutes, remove foil & brown under broiler for about 5 minutes.

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Tony Tantillo