Nonna's Artichokes
Nonna's Artichokes is a pescatarian main course. One portion of this dish contains roughly 56g of protein, 31g of fat, and a total of 1027 calories. This recipe covers 68% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 55 minutes. If you have parmesan, artichokes, garlic, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing
Instructions
Watch how to make this recipe.
Butter a 9-by-13-inch glass baking dish. Set aside.
Bring a large stockpot of salted water to a boil over high heat. Rub the cut sides of the artichokes with the lemon halves. Squeeze the juice from the lemon halves into the water and add the lemon shells.
Add the artichoke halves, cover and cook until just tender, 15 to 20 minutes.
Drain in a colander, stem sides facing upwards, to allow any excess water to drain out from the leaves.
Heat the oil in a large skillet over medium-high heat.
Add the garlic and cook until golden brown, 2 to 3 minutes.
Remove the garlic and discard.
Remove the pan from the heat and let the oil cool slightly.
Whisk in the anchovy paste until smooth. Return the pan to the heat and place the artichokes, cut-side down, in the pan. Cook for 6 minutes. Turn the artichokes over and cook until tender, 6 minutes longer.
Remove the artichokes and reserve the pan juices.
Preheat a broiler. Arrange the artichokes, cut-side up, in the prepared baking dish.
Sprinkle with the salt, pepper, olives and capers.
Mix together the cheese and breadcrumbs in a small bowl and sprinkle on top. Spoon the reserved pan juices over the breadcrumbs. Broil until golden brown, 2 to 3 minutes.