Aunt Dianne’s Lemon & Anchovy Stuffed Artichokes

In honor of my dear Aunt Dianne, who is currently in Verona, Italy, I decided to try my hand at the wonderful artichokes she has made me all my life. I never actually watched her prepare the stuffing, but I guessed at what the ingredients were and added a few extra touches. The result was delicious, filling, and made for a wonderful lunch. Here’s the recipe for two artichokes, which serves two people, however I ate them both.

Aunt Dianne's Lemon & Anchovy Stuffed Artichokes

A tip: If you purchase artichokes with those long stems, DONT TOSS THEM! Simply chop them off the choke, and trim off the outer layer of the stem. The insides are delicious and just as good as the artichoke hearts.I tossed them chopped up  into the stuffing for a nice crunch, but you can also throw them into the baking dish and brown them. Also, I substituted anchovy paste for  any salt here. I loved the result.





Aunt Dianne Artichokes


2 Artichokes ,trimmed , outer leaves discarded

1 large white onion, diced

6 garlic cloves, sliced

1/2 cup plain panko (or regular) breadcrumbs

1 egg

1 lemon, peel grated (zested ) and juiced reserved

4 tablespoons olive oil

4 teaspoons anchovy paste (optional)

1 cup chicken stock ( reserve half for baking pan)

1/2 cup white wine (optional)

1/4 cup parsley, finelychopped

1-2 teaspoons red chili flakes

pepper to taste


Preheat oven to 325.

In large skillet, heat olive oil. Add onions and garlic and saute on medium heat, stirring til browned. Add chili flakes , 1/2 cup chicken stock, and lemon zest. Stir for a minute or two until liquid slightly reduces. Set aside to cool.


In mixing bowl, combine breadcrumbs, anchovy paste, egg,lemon juice,parsley til mixed well. Add onion mixture and stir well. Mixture should be moist but firm. If too wet, add a few pinches of breadcrumbs. If too firm, throw a few dashes of chicken stock in the mixture.


Carefully stuffthe artichokes with breadcrumb mixture, pulling leaves apart and distributing evenly, adding remaining mixture to the top of artichokes.


In square baking dish, place the artichokes side by side so they remain upright, splashed with wine  and the remaining  1/2 cup of chicken stock, and  heat at 325, covered with aluminum foil ,  for 50 minutes or until  an artichoke leaf is easy to remove. Uncover and spoon artichokes with pan drippings, and heat uncovered for another 15 minutes or until top of artichokes turn a lovely golden brown.

May be served piping hot or at room temperature.

Mangia and Enjoy!

Wine Pairing: Spanish  Albarino or White Rioja

Artichokes contain generous  amounts of antioxidants and  fiber , essential for your healthy lifestyle.


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