Tying the artichokes with string helps to keep their shape.
Alternatively, place artichokes in a baking dish that holds them
snugly in place.
8globe artichokes1lemon, juice only16anchovy fillets60 ml(¼ cup) vegetable stock6thyme sprigs500 ml(2 cups) olive oil8thick slices toasted pane di casa or sourdough bread, to serveBread and herb stuffing160 gmcoarse breadcrumbs from pane di casa1 bunchflat-leaf parsley, coarsely chopped2 tbspfinely chopped thyme4garlic cloves, finely chopped1lemon, finely grated rind only50 gmfinely grated parmesan, plus extra to serveGremolata½ cupcoarsely chopped flat-leaf parsley½lemon, finely grated rind only½garlic clove, finely chopped
Trim tops of artichokes by 3cm with a serrated knife, remove outer leaves with your fingers until you reach the pale inner heart (discard leaves). Trim stems to base of head, peel remaining green exterior with a vegetable peeler, then remove inner hairy choke from artichoke heart with a melon-baller. Place lemon juice in a bowl, then add artichoke, toss to combine and set aside.
Preheat oven to 170C. For bread and herb stuffing, combine ingredients in a bowl and season to taste.
Meanwhile, cook artichoke in a saucepan of boiling salted water until just tender (10-15 minutes). Drain artichoke and, when cool enough to handle, separate leaves gently with your fingers, keeping the heads intact. Place two anchovies in each artichoke between the leaves, then stuff the heart and between the leaves of each artichoke with bread and herb stuffing. Tie each with kitchen string to secure. Place in an ovenproof baking dish large enough to fit artichokes snugly in a single layer, then add stock and thyme and pour over olive oil. Bake, covered with foil, until tender (1-1½ hours).
Meanwhile, for gremolata, combine ingredients in a bowl.
Serve artichokes on warm toasted bread scattered with gremolata and extra parmesan.