Clean the artichokes by removing the stem and the tough outer leaves. Rub them with a halved lemon and cut them in a half. Cook the artichokes in boiling salted water for about 8 minutes, until they are tender but not completely done, they must have some bite. Drain and put them to dry on some kitchen paper.

Make now the risotto which will be the filling of the artichokes. Saute the onion with a tablespoon of extra virgin olive oil and a tablespoon of water until almost melting. Add the anchovy fillets and let them melt, stirring with a wooden spoon.

Pour the rice and toast it, then cook it by gradually adding hot water. It will cook in about 15 minutes. When the rice is cooked and creamy but still al dente, season with salt to taste. It should not be necessary as the anchovies will already give the required saltiness.

When the risotto is slightly cooled fill the artichokes forming a kind of cupola, then arrange them in a baking dish with a few tablespoons of olive oil and water on the bottom. Dust with breadcrumbs and drizzle with extra virgin olive oil.

Preheat oven to 200°C and bake the artichokes for 15-18 minutes, then turn the grill on for 2 more minutes until the artichokes are golden. Eat them warm with a side of steamed potatoes seasoned with fresh herbs or a green salad.