Stuffed Artichokes
The flavorings in this dish are zesty—a combination of the traditional and a few touches of my own. The anchovies add a lot of flavor, but if you don’t like them, don’t use them. Lemon zest lightens the flavor of this hearty dish a little. (You might find that adding just a little bit of zest to other robust dishes will do the same for them.) It may seem strange to chop the crushed red pepper—especially as they fly around the chopping board a bit while you’re trying to do so—but it prevents you from biting down on a big flake of pepper in the stuffing. If you have vegetable stock or chicken stock, you may use it in place of the water called for in the recipe. It will surely add flavor.
Artichokes should be firm, with a healthy green color—brownish streaks in the leaves indicate age. Hold an artichoke in your palm and make sure it is compact, not soft and loose. Two artichokes should squeak a little when rubbed together. Artichokes—for that matter, any vegetables that have a stem: eggplant, peppers, tomatoes, carrots—should have the stems left on when shipped to market. The stem acts as a reserve food supply for the vegetable while it is on display to be sold at market. Look for and ask for vegetables with stems.
