5 cloves garlic, finely chopped
2 tbsp thyme, finely chopped
1 anchovy, finely chopped (optional)
½ red onion, finely chopped
1 tsp baby capers
1 strip lemon rind, finely chopped
1 tsp salt
½ tsp black pepper
2 tbsp parsley, finely chopped
½ cup stuffed green olives, finely chopped
1 cup breadcrumbs
4 globe artichokes, stalks and tops removed
Juice of 2 lemons
1 large onion, quartered
2 cups white wine
Heat a large sauté pan over medium heat and add ¾ of the butter, with the garlic, thyme, anchovy, red onion, capers, lemon rind, salt and pepper, and stir well to coat in the butter as it melts.
Gently stir through the parsley and olives and let simmer for 5-6 minutes.
Peel off any spiky outer leaves from the artichokes, and using a spoon, scoop out the choke (the furry part in the centre) and discard. Squeeze over and massage in a little lemon juice to prevent them from turning brown.
Stir the breadcrumbs through the butter mixture and turn off the heat. Allow to cool slightly and for the breadcrumbs to soak everything up.
Spoon the breadcrumbs mixture into the cavity of the artichokes and between some of the layers, and pack firmly. Place the artichokes into a large pot, and wedge together with the onion quarters so they fit snugly. Pour over the remaining lemon juice, white wine, and dot some butter on top of each stuffed artichoke. Cover with a lid and cook over a low heat for 45 minutes until soft.
Serve the artichokes drizzled with some of the cooking juices.