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A simple bread stuffing, seasoned with Parmesan cheese, anchovies, and pine nuts, is a classic match for artichokes. If serving as a first course, use six small artichokes.
Prep: 1 hour, Bake: 15 minutes, Each serving: About 359 calories

Ingredients :
4 large artichokes
1 lemon, cut in half
2 tablespoons fresh lemon juice
4 slices firm white bread, coarsely grated (right)
2 tablespoons olive oil
2 large garlic cloves, finely chopped
½ cup pine nuts (pignoli), lightly toasted
or walnuts, toasted and chopped
⅓ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¾ cup chicken broth
4 anchovy fillets, chopped

Simple Directions for Baking Artichokes

Directions:

Step 1
Trim artichokes: From around base of artichoke,bend back outer green leaves and snap off. With kitchen shears, trim thorny tops from outer leaves,rubbing all cut surfaces with lemon half to prevent browning. Lay artichoke on its side and cut off stem, level with bottom of artichoke.
Peel stem: place in bowl of cold water and juice of remaining lemon half. Cut 1 inch off top of artichoke add artichoke to lemon water. Repeat with remaining artichokes.

Step 2
In nonreactive 5-quart saucepot, heat 1 inch water and 1 tablespoon lemon juice to boiling over high heat. Stand artichokes in boiling water; add stems and heat to boiling. Reduce heat; cover and simmer until knife inserted in bottom of artichoke goes in easily, 30 to 40 minutes. Drain. When cool enough to handle, pull out prickly center leaves from each artichoke and, with teaspoon, scrape out fuzzy choke(without cutting into the heart) and discard. Finely chop stems.

Step 3
Meanwhile, preheat oven to 400°F. Spread grated bread in jelly-roll pan. Place in oven and toast, stirring once, until golden, about 5 minutes.

Step 4
In 1-quart saucepan, heat oil over medium heat.Add garlic and cook, stirring, 1 minute. Add anchovies and cook, stirring, until garlic is golden and anchovies have almost dissolved.

Step 5
In medium bowl, combine toasted bread, pine nuts, Parmesan, parsley, chopped artichoke stems, garlic mixture, salt, ¼ cup broth, and remaining 1 tablespoon lemon juice.

Step 6
Pour remaining ½ cup broth into 13" by 9" baking dish; stand artichokes in dish. Spoon bread mixture between artichoke leaves and into center cavities. Bake until stuffing is golden and artichokes are heated through, 15 to 20 minutes. Makes 4 main-dish servings.