Garlic Anchovy Artichoke Hearts
Ingredients
- 2 lemons
- 8 medium artichokes
- 1 cup water
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 4 to 5 flat anchovy fillets packed in oil, drained
- 6 garlic cloves, finely chopped, divided
- 2 tablespoons fresh lemon juice
- 1 cup coarse fresh breadcrumbs (from an Italian loaf or a baguette)
- 2 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
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