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Epicurious

Garlic Anchovy Artichoke Hearts

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Garlic Anchovy Artichoke HeartsDavid Cicconi

Artichokes are a rite of spring and essential to Easter in Italy where you will see this member of the thistle family piled high on market tables. Trimming the artichokes does take time, but they can be braised ahead and reheated. Garlic and lemon are a no-brainer with artichokes, while the anchovy is the secret weapon that adds a deep savoriness to the vegetable without any hint of fish.

Cooks' notes:

Artichokes can be braised 1 day ahead and chilled in cooking liquid. Reheat to warm before proceeding.

Artichokes can be assembled (without topping), but not baked, 1 day ahead and chilled. Bring to room temperature before adding topping and baking.

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