Name: Artichokes with garlic anchovy crumbs
Cook time: 515 min
Total time: 515 min
Yield: 6
Ingredients: 6 globe artichokes; 2 litre water; 2 cup (500 millilitres) chicken stock; 2 tablespoon lemon juice; 1/4 cup (60 millilitres) olive oil, to serve; 1 tablespoon olive oil; 6 anchovy fillets, drained, finely chopped; 3 clove garlic, crushed; 1 1/2 cup (105 grams) stale breadcrumbs; 1 tablespoon finely grated lemon rind; 1/3 cup finely chopped fresh flat-leaf parsley; 1/2 cup (40 grams) finely grated romano cheese

Artichokes with garlic anchovy crumbs

This recipe uses a slow cooker which creates deliciously tender artichokes that pair wonderfully with the salty crunch of garlic anchovy crumbs.

Serves 6

Cook

8H 35M

Ingredients

6 globe artichokes

2 litre water

2 cup (500 millilitres) chicken stock

2 tablespoon lemon juice

1/4 cup (60 millilitres) olive oil, to serve

1 tablespoon olive oil

6 anchovy fillets, drained, finely chopped

3 clove garlic, crushed

1 1/2 cup (105 grams) stale breadcrumbs

1 tablespoon finely grated lemon rind

1/3 cup finely chopped fresh flat-leaf parsley

1/2 cup (40 grams) finely grated romano cheese

Method

1.Remove and discard tough outer leaves from artichokes. Trim stems so artichoke bases sit flat. Using a small teaspoon, remove and discard hairy chokes from centre of artichokes; rinse artichokes under cold water.

2.Pack artichokes tightly, upside down, into 4.5L (18-cup) slow cooker; pour in the water, stock and juice. Cook, covered, on low, 8 hours.

3.Make garlic anchovy crumbs just before serving.

4.Remove artichokes with slotted spoon; drain well. Serve artichokes with olive oil and garlic anchovy crumbs for dipping.

Garlic anchovy crumbs

5.In large frying pan, heat oil; cook anchovy and garlic, stirring, until anchovy softens. Add breadcrumbs and rind; cook, stirring, until crumbs are browned lightly and crisp. Transfer to medium bowl; cool. Stir in parsley and cheese; season to taste.

Artichoke leaves are pulled off the whole artichoke, one by one, and eaten by scraping against the teeth to extract the soft flesh at the base of each leaf. In this recipe we suggest dipping the leaves in a full-flavoured olive oil and the flavoured crumbs before eating.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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