This is the perfect season for artichokes(carciofi in Italian) and when we buy relative small ones usually it’s for a sauce or a pinzimonio.But if we have some extra time to prepare them we can stuff them and there are many stuffing, this is a light one.

First of all clean the artichokes.To see to do,watch this video how to clean artichokes.

Ingredients

 4 artichokes

4 anchovies

3 tablespoons breadcrumbs

 1 sprig of parsley

 1 clove of small garlic

 lemon

 2 tbsp. EVOO

 salt

 pepper

Peel the artichokes, remove the hardest leaves and any internal hay, keep them soaked in water acidulated with lemon juice to prevent them from blackening.

Prepare the filling: in a bowl put the breadcrumbs, the finely chopped parsley with the clove of garlic, the anchovies cut into small pieces, mix, soften the mixture with a drizzle of oil

Drain the artichokes, beat them upside down on the worktop so that the leaves expand, then stuff them with a little of the mixture. In a saucepan place the artichokes straight next to each other so that they stand, adjust salt and pepper, cover them half with water and flavor them with a little EVOO

Start cooking over a low heat and cook covered for about 1 hour, the liquid at the end will have to be almost completely absorbed.

And now you can serve them by themselves, next to a meat ,fish or egg dish ,sincerely also with some cheese.They are extremely delicate and easier to eat in comparison to many other artichokes dishes.