Stuffed Artichokes Neapolitan Style (Naples)

Vegeterian

Ingredients

Artichokes - 6

Salt

Egg -1 

Pepper

Grated parmesan cheese - 4 tsps

Diced mozzarella cheese - 2/3 cup

Parsley, finely chopped - 2-3 sprigs

Soft breadcrumbs - 4 tsps

Salted Anchovy, filleted - 1

Olive oil - 5 tbsps

Beat the egg, add a pinch of salt and freshly ground pepper and the parmesan and mozzarella cheeses and parsley. Mix well and stuff this mixture in between the leaves of the artichokes and put a sliver of anchovy on top of each one.

Arrange the artichokes upright in a large wide baking dish or oven cassrole, well spaced apart. Sprinkle with olive oil and add a few tbsps of warm water. Cover and bake in a moderate oven (375F) for about 25 minutes, then uncover and continue to bake for 15 minutes longer, or until the artichokes are browned.

Serves 6