Stuffed Artichokes

• 4 globe artichokes, trimmed
• 2 cups dry white wine
• 1 lemon, sliced
• 2 cloves garlic, smashed
• 1 bay leaf

Filling:

• 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

Topping:

• 1 bunch mint
• 1/2 cup extra virgin olive oil
• 1 cup panko or bread crumbs
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Pinch of cayenne pepper

Preheat oven to 375ºF. Remove pot from heat and allow artichokes to cool in the liquid. Once cooled, remove from the liquid; scoop out the choke with a spoon and discard. Place artichokes in a baking dish and set aside.

To make the filling, melt butter in a saucepan over low heat. Add onion and garlic and cook until very soft, about 10 minutes. Add lemon juice and anchovy paste, incorporate, and remove from heat. Transfer to a food processor, add egg yolk, and process. Slowly drizzle in olive oil until mixture reaches a mayonnaise consistency and season with salt. Spoon into the center of the artichokes, filling them about halfway.

To make the bread crumb topping, combine mint and olive oil in a food processor and process to a fine paste. Add bread crumbs, salt, black pepper, and cayenne pepper. Sprinkle liberally over the artichokes.

Bake until bread crumbs are lightly browned, about 20 minutes. Serve warm.