- 6 artichokes
- 1 lemon, halved
- 4 sprigs thyme
- 4 garlic cloves, peeled and crushed
- 4 canned anchovies, rinsed
- 1 tablespoon capers
- 2 cups extra virgin olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup walnuts
- 1 1/2 cups pecorino Sardo, cut into ½ inch dice
- 1/4 cup parsley, coarsely chopped
- Preheat oven to 475 degrees. Trim the artichokes down to the heart and quarter them, keeping a portion of the tender stem. Rub the cut artichokes with half of the lemon to keep them from darkening. Place the artichokes in a deep-sided sauté pan. Add the thyme sprigs, garlic, anchovies, capers and the other lemon half. Cover the artichokes with the olive oil, bring them to a simmer and cook until tender, about 15 minutes. Remove the artichokes, strain them and reserve the oil. Coarsely chop the artichokes and set aside.
- Rub the peppers with a little of the reserved oil, place on a baking sheet and bake them turning occasionally until they are blistered all over. Remove the peppers to a bowl, cover with plastic wrap and set aside until they are cool enough to handle. Peel the peppers removing the stems and the seeds. Halve the peppers lengthwise and arrange them peeled-side-down on a serving platter.
- Lower the oven to 400 degrees. Place the walnuts on a baking sheet and toast until golden brown, about 5 minutes.
- Place the artichokes, walnuts, diced pecorino sardo and parsley in a bowl. Add enough of the reserved oil to coat evenly. Season with salt and freshly ground pepper to taste. Spoon the mixture over the peppers and garnish with freshly shaved pecorino or parmigiano.