4 large artichokes
4 slices white bread
2 tablespoons olive oil
1 large garlic clove, finely chopped
4 anchovy fillets, chopped
1/2 cup pine nuts (pignoli), lightly toasted (or walnuts, toasted and chopped)
1/3 cup grated Parmesan cheese
2 tablespoons chopped parsley
1 tablespoon lemon juice
1/4 teaspoon salt
3/4 cup chicken broth
Total Time: About 1 hour 20 minutes
1.Prepare and cook artichokes.
2.Meanwhile, preheat oven to 400 degrees F. Tear bread into 1/4-inch pieces. Spread bread on jelly-roll pan and bake about 5 minutes until golden.
3.In 1-quart saucepan, heat olive oil over medium heat. Add garlic, cook 1 minute. Add anchovies, cook until garlic is golden and anchovies almost dissolve, stirring constantly.
4.Dice artichoke stems. In medium bowl, mix stems, bread, pine nuts, Parmesan cheese, parsley, lemon juice, salt, garlic mixture, and 1/4 cup chicken broth.
5.Pour remaining 1/2 cup chicken broth into shallow baking dish large enough to hold all artichokes (about 13" by 9"), arrange artichokes in dish. Spoon bread mixture between artichoke leaves and into center cavities. Bake 15 to 20 minutes until stuffing is golden and artichokes are heated through.