Baby Artichokes aren’t really “baby Artichokes” they are fully mature artichokes – just smaller with a big artichoke flavor. It’s still a bit of work to prepare, but not as much as the larger variety, and you don’t have to remove the choke because they haven’t developed one. If you’ve been wanting to venture out and try these little beauties, this is the recipe to use. They are bursting with flavors and textures and a lot of fun to eat. I really like anchovies and garlic, so I loaded the stuffing with them, but feel free to adjust the amounts to your own liking. My husband is the guy who orders Anchovies on his pizza (you were wondering who this person was, weren’t you?). Back when I was just 24, I was horrified to learn that he would eat such a thing on his pizza. I actually couldn’t think of a worse thing to put on a pizza. We would have to order two separate pizzas, I didn’t want his anywhere near mine. But boy, was I wrong. Now that I’m a bit older (ok, quite a bit older) I like to think he was way ahead of his time. Anchovies are one of those secret ingredients that is usually in the background of a dish, think Caesar Salad dressing, Olive Tapenade and Pasta Puttanesca. Most people who say they don’t like anchovies have probably eaten and liked them and not even known it. So, if you are one on those who scrunch up their nose at the thought of anchovies, give them a try. If you can’t imaging the thought of handling a whole anchovy (probably most of my family, xoxo), start with anchovy paste, although in my opinion isn’t quite the same, but it’s a good start. While you’re at it, add a little into your next batch of tomato sauce, unbelievably good.