A dish of tender artichokes steeped with aromatic dill and briny capers topped with garlicky almond breadcrumbs and herbaceous dill blossoms is a local adaptation of a recipe Chef Olivia Hayo made during her time in Tuscany.
In a large pot over medium-high heat, add artichokes, chicken stock, wine, capers, garlic, salt, and dill. Bring to a boil, then cover and lower heat. Allow to simmer for 20 minutes or until artichoke hearts are tender (they should pierce easily with a knife and a leaf should be easy to remove).
In a medium pan set over medium-high heat, add olive oil and then anchovy fillets. Stir to breakdown the fillets and then add almond flour and garlic powder. Stir to combine, adding more olive oil if needed. Stir over heat until mixture turns golden-brown, about 5 minutes.
Bring it all Together
Transfer artichokes to a platter and spoon some of the remaining cooking liquid over top. Sprinkle with almond breadcrumbs and top with dill blossoms.