Artichokes with Filling

Ingredients

• 12 artichokes
• Salt
• 2 tbsp white wine vinegar
• 2 Garlic cloves
• 4 anchovy fillets
• 6 tbsp black, pitted olives
• 0.5 bunch Parsley
• 60 g Butter
• 120 g breadcrumbs
• 1 tsp lemon zest
• Pepper (freshly ground)
• butter (for the dish)
• 2 tbsp pine nuts
• olive oil (to drizzle)

Instructions

1. 1.

   Bring about 1 l water with 1 tsp salt and vinegar to a boil in a pot. Separate the artichoke hearts, immediately drop them into the boiling liquid, cook until al dente, then remove, shock in ice water and drain.

2. 2.

   Preheat oven to 200°C (400°F) fan‑fry. For the filling, peel the garlic and finely chop with the anchovy fillets. Drain the olives well and also finely chop. Wash, dry, and finely chop the parsley.

3. 3.

   Melt butter in a pan, add garlic with anchovies, olives, and parsley, sauté briefly. Stir in breadcrumbs and lemon zest, season with pepper, then remove from heat.

4. 4.

   Place the artichoke hearts in a greased baking dish, fill with the breadcrumb mixture, sprinkle pine nuts on top, drizzle with olive oil, and bake for 10–15 minutes until golden. Serve immediately.