Baked Stuffed Artichokes

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1 1/2 cups fresh breadcrumbs

1/4 cup + 1 1/2 tablespoons extra virgin olive oil

4 garlic cloves (1 whole and 3 sliced)

3 meaty anchovy fillets

Sea salt

2 tablespoons chopped Italian parsley

1/2 lemon

4 medium artichokes, about 1/2 pound each

1 large onion, halved and thinly sliced

4 large leeks, halved and thinly sliced

1/4 bunch of fresh thyme

1 to 2 bay leaves, halved

1 1/2 tablespoons red wine vinegar

Freshly ground black pepper

1/4 cup nicoise olives


1 large egg yolk

3/4 cup olive oil (part plain, part extra virgin)

2 garlic cloves, minced or pounded to a paste with salt

Lemon juice

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