When you're draining the brine from canned artichokes, don't toss it! Use as a flavor booster on veggies or as the base of a quickie homemade salad dressing.


Credit: Christopher Testani

Recipe Summary

50 mins
20 mins
Serves 4 to 6

This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. Butter an 11-by-7-inch (2-quart) baking dish.

  • Heat oil in a large skillet over medium-high heat. Add anchovies and cook, stirring occasionally, until melted, about 2 minutes. Add garlic. Cook for 1 minute, stirring, and then stir in the panko. Cook, stirring often, until toasted, about 4 minutes. Remove from the heat and let cool. Stir in half of the Parmesan, the parsley, and the salt.

  • In a medium bowl, toss the artichokes with the heavy cream, remaining Parmesan, and pepper. Arrange mixture in the prepared dish in an even layer. Top with the anchovy breadcrumbs and bake until bubbling and golden brown, about 20 minutes. Rest 5 minutes before serving, garnished with parsley, if desired.