- 1 1/2 pounds baby artichokes, quartered, tough tips and outer leaves removed
- 2 cups chicken stock
- 1/4 cup dry white wine
- 2 teaspoons capers
- 2 cloves garlic, gently crushed
- 1 teaspoon salt
- 3 springs dill, plus blossoms for garnish
- 2 tablespoons extra virgin olive oil
- 5 anchovy fillets
- 1 cup almond flour
- 1 teaspoon garlic powder
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).
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.