Artichokes Stuffed with Anchovies, Garlic and Mint
- 6 oil-packed anchovy fillets, drained and minced
- 6 small garlic cloves, minced
- 1 cup finely chopped parsley
- 2 tablespoons finely chopped mint
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 lemon, halved
- 20 baby artichokes
- 3 cups water
- In a bowl, combine the anchovies, garlic, parsley, mint and 5 tablespoons of the oil.
- Season the stuffing with salt and pepper.
- Dip the cut side of one of the lemon halves in salt.
- Working with one artichoke at a time, snap off the tough outer leaves.
- Using a small, sharp knife, cut off the top third of the artichoke and trim and peel the base.
- Using a 1/4-inch melon baller, scoop out the hairy choke.
- Squeeze a little of the juice from the unsalted lemon half into the cavity.
- Rub the exterior of the artichoke all over with the salted lemon half.
- Repeat with the remaining artichokes.
- Using a small spoon, fill the artichokes with the anchovy stuffing.
- In a large, deep skillet, heat the remaining 5 tablespoons of olive oil.
- Set the stuffed artichokes in the skillet, stem side up, and cook over moderately high heat until nicely browned, about 5 minutes.
- Add the water to the skillet and bring to a boil.
- Reduce the heat to moderate, cover and cook for about 15 minutes, until the artichokes are tender when pierced with a knife.
- Transfer the artichokes to a platter.
- Raise the heat to high and boil the cooking liquid until reduced to a syrupy glaze.
- Season with salt and pepper and pour the glaze over the artichokes.
- Serve at room temperature.