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Neapolitan Stuffed Artichokes

Serves 4
-

Ingredients

4 medium artichokes

Juice of three lemons plus lemon wedges for garnish

4 tablespoons fresh breadcrumbs

2 tablespoons Pecorino Romano cheese, grated

1 large egg

3 anchovy fillets in oil, drained and chopped

1 tablespoon capers in salt, rinsed

8 ounces well-drained mozzarella, diced

2 tablespoons chopped parsley

Salt and pepper

1 clove garlic, minced

Extra Virgin Olive Oil

Directions

Preheat the oven to 350°F.

Clean the artichokes, remove first two layers of the leaves and peel the stems.  Cut off the spiny leaf tips and also cut 1/4 inch off the top of each and place the artichokes in boiling salted water with the juice of two lemons.

Cook the artichokes for about 5 minutes.  Drain and plunge them into ice water that also has the juice of a lemon added.  Let set for 20 minutes.  Then drain upside down on paper towels.  Open the artichokes and clean out and discard the hairy choke.

In a bowl mix the breadcrumbs, grated cheese, egg, anchovy fillets, capers, mozzarella, parsley, salt and pepper to taste and mix to obtain a soft compact mixture.

Divide and fill the center of each artichoke with some of the filling.

Place them in a deep pan, like a Dutch oven and add 1/2 cup of water to the bottom of the pan.  Add the garlic, and drizzle the tops of the artichokes with olive oil.

Bake, covered, for about 30 to 35 minutes or until hot and leaves can be pulled off easily.

This recipe is featured on show 2813 – Art of the Artichoke.

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