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Baby Artichokes with Dill Blossoms and Garlicky Almond Breadcrumbs
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Photography by Olivia Hayo for Edible San Diego
Ingredients
SERVES 2–4
ARTICHOKES
- 1 ½ pounds baby artichokes, quartered, tough tips and outer leaves removed
- 2 cups chicken stock
- ¼ cup dry white wine
- 2 teaspoons capers
- 2 cloves garlic, gently crushed
- 1 teaspoon salt
- 3 sprigs dill, plus blossoms for garnish
TOPPING
- 2 tablespoons extra virgin olive oil
- 5 anchovy fillets
- 1 cup almond flour
- 1 teaspoon garlic powder
Instructions
- Prepare Artichokes
In a large pot over medium-high heat, add artichokes, chicken stock, wine, capers, garlic, salt, and dill. Bring to a boil, then cover and lower heat. Allow to simmer for 20 minutes or until artichoke hearts are tender (they should pierce easily with a knife and a leaf should be easy to remove). - Prepare Topping
In a medium pan set over medium-high heat, add olive oil and then anchovy fillets. Stir to breakdown the fillets and then add almond flour and garlic powder. - Stir to combine, adding more olive oil if needed. Stir over heat until mixture turns golden-brown, about 5 minutes.
- Bring it all Together
Transfer artichokes to a platter and spoon some of the remaining cooking liquid over top. Sprinkle with almond breadcrumbs and top with dill blossoms.
Olivia Hayo
