Castella Imports

Stuffed Artichokes, Caesar Style


4 Large Fresh Artichokes
4 Slice White Bread (torn into 1/4 inch crumbs)
2 Tbsp. Aegean Extra Virgin Olive Oil
1 Large Garlic Clove (minced)
4 Castella Anchovy Fillets (chopped)
½ cup Pine Nuts
(lightly toasted, or walnuts toasted and chopped)
⅓ Cup Castella Grated Parmesan Cheese
2 Tbsp.  Fresh Parsley (chopped)
1 Tbsp. Castella Lemon Juice
¼ Tsp. Salt
¼ Cup Chicken Broth
Flat leaf parsley for garnish


  1. Prepare and cook artichokes.  Preheat oven to 400 degrees F.  Bake bread crumbs in jelly roll pan 5 minutes or until golden.  In 1-quart saucepan, heat oil over medium heat.  Add garlic; cook 1 minute.  Add anchovies; cook until almost dissolved and garlic is golden.  Dice artichoke stems.  In bowl, mix stems, crumbs, garlic mixture, pine nuts, next 4 ingredients, and ¼ cup chicken broth.
  2. Pour remaining ½ cup chicken broth into shallow baking dish large enough to hold all artichokes (about 13" by 9").  Place artichokes in dish.
  3. Spoon crumb mixture between artichoke leaves and into the center cavities.  Bake 15 to 20 minutes, until artichokes are hot.  Served garnished with parsley.

Courtesy of: Good Housekeeping