Farro-Stuffed Artichokes with Bagna Cauda - Farro Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons homemade fine dried bread crumbs
• 1 tablespoon very finely minced shallot
• 1 recipe Plain and Simple Farro Piccolo
• 2 tablespoons toasted pine nuts, coarsely chopped
• 0.5 ounce (½ cup lightly tamped) finely grated Parmesan Reggiano
• 1 cup lightly packed baby arugula, coarsely chopped
• 2 teaspoons juice from 1 lemon
• ¼ teaspoon finely grated lemon zest
• ¼ teaspoon fine sea salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 large, juicy lemons, halved
• 4 globe artichokes (about 10 ounces each and about 4 inches in diameter)
• Fine sea salt and freshly ground black pepper
• 1½ cups vegetable stock or water
• 2 or 3 garlic cloves, crushed
• 1 Turkish bay leaf, broken in half
• 5 garlic cloves
• 6 tablespoons extra-virgin olive oil
• 5 tablespoons unsalted butter
• 7 or 8 good-quality oil-packed anchovy fillets, minced
• 3 wide strips of lemon zest