This recipe is from "The Organic Food Shopper's Guide," by Jeff Cox; Wiley; $14.95.
4 green globe artichokes
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½ cup olive oil
7 cloves garlic, minced
¼ cup freshly grated hard Italian cheese, such as pecorino or Parmesan
1 cup bread crumbs
2 anchovy fillets, mashed
Preheat oven to 350 degrees. Prepare the chokes by using scissors or poultry shears to snip away the spiny tops of the bracts.
In a bowl, combine the olive oil, garlic, cheese, bread crumbs and anchovy fillets, mashing and mixing the ingredients together. If it seems a little dry, add 1 to 2 tablespoons of water until the consistency is that of a paste. Pull the bracts open slightly with the tip of a butter knife, and insert a bit of the paste. Do this around each of the chokes for the inner three series of bracts.
Bake the chokes in an ovenproof glass baking dish for 45 minutes to an hour, or until a toothpick easily penetrates the stem end.