Artichokes stuffed with capers & anchovies (carciofi ripieni alla siciliana)
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There are endless versions of Sicilian-style stuffed artichokes, one of which you see here. Plenty of breadcrumbs (here, toasted in some garlic-infused oil), plus the salty tang of both anchovies and capers, means you get a rather hearty and tasty artichoke. The artichoke is usually baked and the filling can be made with or without egg to bind—with it, you get a soft, compact filling and without it, a crumbly, crunchy topping. Sometimes you'll also find it with pieces of caciocavallo cheese, so the filling is bubbly and melty. For the closest result to the original Sicilian dish, get your hands on anchovies and capers that are packed in salt, rather than oil or brine. The flavor is far superior and worth the little extra attention. Both need to be soaked and rinsed in cold water very well to ensure you don't over salt the dish, and the anchovies need their backbones removed. With such a simple dish made of relatively little (breadcrumbs make up the bulk of this filling), the flavor of the capers and anchovies is what will make all the difference.
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