1 lemon, cut into quarters
2 tablespoons bread crumbs, finely ground
2 anchovy fillets, chopped
2 garlic cloves, finely chopped
1 tablespoon parsley, finely chopped
1/4 cup (preferably extra virgin) olive oil
1 cup dry white wine
the outer leaves and slice off the top 1 to 2 inches
of the artichokes. Scoop out the fuzzy inner choke.
Squeeze the juice from the lemon into a large bowl
of water, along with the lemon, and store the trimmed
artichokes in the water until ready to use. The lemon
prevents them from turning brown.
the breadcrumbs, anchovies, garlic and parsley. Stuff
the cavity of the artichoke, filling between the inner
leaves with any extra stuffing.