Sicilian Stuffed Artichokes

Ingredients

• 4 medium artichokes
• Sea salt
• olive oil (for the baking sheet)
• 1 red bell pepper
• 1 Shallot
• 1 Garlic clove
• 2 anchovy fillets
• 1 tsp Capers
• 2 sprigs parsley
• 1 slice stale white bread
• 2 tbsp olive oil
• black pepper (freshly ground)
• 2 Tomatoes
• 1 tbsp white balsamic vinegar
• 2 tbsp olive oil
• a pinch sugar
• Sea salt
• black pepper (freshly ground)

Instructions

1. 1.

   Clean, wash and trim the outer hard leaves of the artichokes; cut off the stem, peel, and halve them. Remove the choke and simmer in salted water for about 10 minutes until slightly firm. Cool, pat dry, and place cut sides up on a greased baking sheet.

2. 2.

   Preheat the oven to 200°C (400°F) with both fan and conventional heat.

3. 3.

   For the filling, wash, halve, clean, and finely dice the bell pepper. Peel and mince the shallot and garlic. Drain the anchovies and capers and finely chop them as well. Rinse the parsley, shake dry, pluck the leaves, and chop. Combine all in a bowl. Remove the crust from the bread and roughly crush it with a food processor. Mix into the filling along with olive oil, salt, and pepper. Stuff the artichoke halves and bake for about 15 minutes until golden brown.

4. 4.

   For the vinaigrette, blanch the tomatoes, cool, peel, quarter, seed, and dice them small. Toss with balsamic vinegar and olive oil, seasoning with sugar, salt, and pepper to taste.

5. 5.

   Remove the stuffed artichokes from the oven, arrange on a large platter, pour the tomato vinaigrette over them, and serve as an appetizer.