Stuffed Artichokes Recipe | James Beard Foundation

Ingredients

• 4 globe artichokes, trimmed
• 2 cups dry white wine
• 1 lemon, sliced
• 2 cloves garlic, smashed
• 1 bay leaf
• 1/4 pound (1/2 cup) butter
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1 teaspoon anchovy paste
• 1 egg yolk
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1 bunch mint
• 1 cup panko or bread crumbs
• 1/8 teaspoon freshly ground black pepper
• Pinch of cayenne pepper