Artichokes With Garlic Anchovy Crumbs

• 6 None globe artichokes
• 2 cups chicken stock
• 2 tbsp lemon juice
• 1/4 cup olive oil, to serve
• None None FOR THE GARLIC ANCHOVY CRUMBS
• 1 tbsp olive oil
• 6 None anchovy fillets, drained and finely chopped
• 3 cloves garlic, crushed
• 1 1/2 cups stale breadcrumbs
• 1 tbsp finely grated lemon peel
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/2 cup finely grated pecorino cheese

1. Remove and discard the tough outer leaves from the artichokes. Trim the stems so the artichoke bottoms sit flat. Using a small teaspoon, remove and discard the hairy chokes from the center of the artichokes. Rinse the artichokes under cold water.
2. Pack the artichokes tightly, upside down, into a 4 1/2-quart slow cooker. Pour in 8 cups water, stock and lemon juice. Cook, covered, on low, for 8 hours.
3. Prepare the garlic anchovy crumbs just before serving. Heat the oil in a large skillet on medium heat. Cook the anchovy and garlic, stirring, until the anchovy softens. Add the breadcrumbs and lemon peel and cook, stirring, until the crumbs are lightly browned and crisp. Transfer to a medium bowl; cool. Stir in the parsley and cheese and season to taste.
4. Remove the artichokes with a slotted spoon and drain well. Serve the artichokes with olive oil and garlic anchovy crumbs for dipping.

artichokes, chicken stock, lemon juice, olive oil, anchovy crumbs, olive oil, anchovy, garlic, breadcrumbs, lemon peel, parsley, pecorino cheese

Taken from recipes-plus.com/api/v2.0/recipes/36106 (may not work)