Serves: 4
Total Calories: 215

4 medium fresh artichokes, prepared for stuffing
To prepare artichokes, see INFORMATION AND SPECIAL TECHNIQUES:
1/2 cup plain bread crumbs
4 anchovy fillets, finely chopped
2 tablespoons chopped drained capers
2 tablespoons pine nuts, toasted
2 tablespoons golden raisins
2 tablespoons chopped fresh flat-leaf parsley
1 clove large garlic, finely chopped
salt and freshly ground black pepper
4 tablespoons olive oil
1/2 cup dry white wine
water

1 In a medium bowl, combine the bread crumbs, anchovies, capers, pine nuts, raisins, parsley, garlic, and salt and pepper to taste. Stir in two tablespoons of the oil.

2 Gently spread the leaves apart. Stuff the artichokes loosely with the bread crumb mixture, also adding a little stuffing between the leaves. Do not pack the stuffing in.

3 Stand the artichokes in a pot just large enough to hold them upright. Add water to a depth of 3/4 inch around the artichokes. Drizzle with the remaining 2 tablespoons oil. Pour the wine around the artichokes.

4 Cover the pot and place it over medium heat. When the water comes to a simmer, reduce the heat to low. Cook 40 to 50 minutes (depending on the size of the artichokes) or until the artichoke bottoms are tender when pierced with a knife and a leaf pulls out easily. Add additional warm water if needed to prevent scorching. Serve warm or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 215
Calories from Fat: 129

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