Stuffed artichokes

AT A GLANCE

  • Serves 4 people

Tying the artichokes with string helps to keep their shape. Alternatively, place artichokes in a baking dish that holds them snugly in place.

  • 8 globe artichokes
  • 1 lemon, juice only
  • 16 anchovy fillets
  • 60 ml (¼ cup) vegetable stock
  • 6 thyme sprigs
  • 500 ml (2 cups) olive oil
  • 8 thick slices toasted pane di casa or sourdough bread, to serve
  •  
  • Bread and herb stuffing
  • 160 gm coarse breadcrumbs from pane di casa
  • 1 bunch flat-leaf parsley, coarsely chopped
  • 2 tbsp finely chopped thyme
  • 4 garlic cloves, finely chopped
  • 1 lemon, finely grated rind only
  • 50 gm finely grated parmesan, plus extra to serve
  •  
  • Gremolata
  • ½ cup coarsely chopped flat-leaf parsley
  • ½ lemon, finely grated rind only
  • ½ garlic clove, finely chopped
01   Trim tops of artichokes by 3cm with a serrated knife, remove outer leaves with your fingers until you reach the pale inner heart (discard leaves). Trim stems to base of head, peel remaining green exterior with a vegetable peeler, then remove inner hairy choke from artichoke heart with a melon-baller. Place lemon juice in a bowl, then add artichoke, toss to combine and set aside.
02   Preheat oven to 170C. For bread and herb stuffing, combine ingredients in a bowl and season to taste.
03   Meanwhile, cook artichoke in a saucepan of boiling salted water until just tender (10-15 minutes). Drain artichoke and, when cool enough to handle, separate leaves gently with your fingers, keeping the heads intact. Place two anchovies in each artichoke between the leaves, then stuff the heart and between the leaves of each artichoke with bread and herb stuffing. Tie each with kitchen string to secure. Place in an ovenproof baking dish large enough to fit artichokes snugly in a single layer, then add stock and thyme and pour over olive oil. Bake, covered with foil, until tender (1-1½ hours).
04   Meanwhile, for gremolata, combine ingredients in a bowl.
05   Serve artichokes on warm toasted bread scattered with gremolata and extra parmesan.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

Drinking Suggestion:

CRISP, YOUNG SOAVE. , suggested by MAX ALLEN

FEATURED IN

Sep 2009

Sep 2009

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