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| 6 | peeled artichokes, stem on outer leaves removed |
| 12 | garlic cloves, roasted |
| 24 | pearl onions, peeled |
| 1 | day-old Italian bread loaf |
| 1 | whole egg |
| ½ | cup all-purpose flour |
| 2 | tablespoons grated parmesan |
| 1 | cup white wine |
| ¼ | cup olive oil |
| 3 | anchovy filets |
| salt and pepper |
To Prepare:
Take peeled artichokes and place in water with a lemon (to avoid oxidation).
To Prepare the Stuffing:
Remove the crusts from the day-old bread. Place bread in Cuisinart to make fresh bread crumbs (2 cups total). Mix eggs, bread crumbs, flour, and cheese. Allow mix to rest for 30 minutes in the refrigerator.
Remove artichokes from the water and dry well; take peeled out interior of the heart and fill with bread mixture. Transfer stuffed artichokes to a lightly oiled baking dish (artichokes must be standing with stem up). Add them to the garlic, pearl onions, white wine, anchovies, and olive oil in the baking dish. Cover dish with aluminum foil.
Place in a 300 degree oven to cook for 45 minutes until artichokes are tender.
To Serve:
Place artichokes onto warm plates. Drizzle with sauce and decorate plate with garlic and pearl onions placed around. Buon Appetito!
Notes:
