Sicilian Artichoke

Choose fresh and big artichokes, their leaves still attached to their branches

While the artichoke is lying upside down on a cutting board, remove the artichoke’s upper third, so the result looks like a flower

Using a sharp knife, remove the artichoke’s leg so it could stand

Cook the artichoke in a pot filled with salted, hot water

Get the artichokes out of the water and onto a baking dish

Using a parisian spoon, remove the flower’s central group of leaves, so that the artichoke’s heart is revealed

With your hands, gently open slight gaps between the outer leaves, so that the filling can go inside easily

Mix the filling mixture – crumbs, anchovy, parsley, parmigiano, salt ,lemon zest

Scatter the breadcrumbs mixture on top and in between the artichoke’s leaves

Sprinkle olive oil and bake in a 200 degrees preheated oven for 20 minutes or until the artichokes are browned

Serve with ¼ lemon and homemade aioli

Homemade Aioli

• 2 egg yolks
• 1 garlic clove
• ½ a lemon zest
• ½ a teaspoon spicy green pepper
• ½ a lemon’s juice
• Salt
• 90 ml canola oil
• 90 ml olive oil

Place all of the ingredients, except for the oils, in a blender

Grind them all together while slowly sprinkling canola & olive oils until you get a sparkling thick mass

Keep refrigerated for two days