Stuffed Artichoke

1 artichoke

4 tbsp unsalted butter + 4 tbsp olive oil

1 tsp anchovy paste or 1 fillet

1 tsp lemon juice

1 garlic clove

1 shallot

1-2 tsp each green onion and fresh chives

1 tbsp chopped flat leaf parsley

1 tsp cajun seasoning

1 cup Italian-seasoned bread crumbs (preferably home made)

1/2 cup grated parmesan or romano cheese

• Wash and clean artichoke. Cut off stem and bottom ensuring that the artichoke sits level when placed on a serving platter.
• Cut away 1 inch of the top leaves-removing sharp spines.With scissors remove any remaining spines around the entire choke-allowing for an even pretty pattern.
• Place 2 lemon wedges, 2 gloves of garlic and one shallot in steam pot. Bring to a boil.
• Steam artichoke for 8 minutes. Remove artichoke from water after steaming and set aside to cool.
• In a sauce pan melt 4 oz of butter and 4 oz olive oil. Add 1 tsp of anchovie paste or fillet. Squeeze 1 tsp lemon juice and add to sauce. Add 1 tsp chopped chives and 1 tsp chopped green onion and 1 tbsp chopped flat leaf parsley.
• Add 1 cup seasoned bread crumbs, 1 minced shallot and 1 minced garlic clove to bread crumbs and blend well. Amend seasonings to taste. Set aside to cool.
• Gently push back petals of the artichoke. Remove center petals and hairy pieces that protect artichoke heart. Spoon bread crumb mixture between petals of artichoke.
• Drizzle with olive oil and fresh squeezed lemon. Place artichoke in a foil-lined baking dish and bake at 375 degrees for ten minutes. Add 1/2 inch of water after ten minutes and cover artichoke with a foil tent.Continue baking at 350 degrees for an additional 30-40 minutes.