ARTICHOKES WITH ANCHOVIES AND MINT  

 with Suzanne Dunaway

(MORE RECIPES FROM SUZANNE.…Local, national, international….)

I am addicted to artichokes and am seriously thinking of trying Cynar, the artichoke booze that is supposed to be very good for the tummy. Hm….

The small artichokes now in the markets may also be used for this dish, and will need to steam only about 30-40 minutes, packed tight in a pan. Globe artichokes, those lovely ones from Spain, will take a bit more time to soften the leaves to strip with your teeth.

By the way, please let the PO Life editors know if you like the recipes from Food For Thought.We’d love to hear from you.

INGREDIENTS

• 6 large globe artichokes, tops and leaves trimmed, bottoms left with 1/2 ” stem if possible or 10 small one, topped and de-leafed of tough outer leaves.
• 1 tin anchovies
• 6 cloves garlic
• 1/2 cup olive oil
• 1/4/ cup chopped mint
• 4 tablespoons capers
• 2 cups homemade bread crumbs
• olive oil
• pepper
• juice of 3 lemons

Chop the anchovies, garlic, mint and capers, and mix well with the bread crumbs, adding enough olive oil to make a paste.  Stuff the paste down into the leaves of the artichokes, then squeeze the lemon juice over all of them.  Place them in a pot large enough to hold them upright, add about 2 inches of water, cover and steam the artichokes on low for about 50 minutes, adding water when necessary. Too much water will make the stuffing soggy.  Artichokes are done when a fork pierces the entire body, top to bottom, easily.