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Roman Style Stuffed Artichokes

Recipe by Tobie Puttock

Bring a taste of Italy to your spring table with this flavour-packed winner.

  • 12 artichokes
  • 1 lemon, zested and juiced (both kept separate)
  • 1/2 cup roughly chopped flat leaf parsley
  • 6 sage leaves, roughly chopped
  • 1/2 cup roughly chopped mint
  • Pinch dried chili (optional)
  • 1 cup freshly grated parmesan (preferable reggiano)
  • 3 cups breadcrumbs (preferably home-made)
  • Extra virgin olive oil
  • Sea salt and cracked pepper
  • Approx. 250ml white wine
  1. Preheat the oven to 180C.
  2. Take a bowl large enough to hold all the artichokes and 3/4 fill it with cold water.  Add the lemon juice and set aside.
  3. Working with one artichoke at a time use your fingers to peel have the outer layer of leaves until you get to the inner paler leaves. Use a sharp knife to carefully trim the stem and the top of the artichoke, so the choke itself is visible, and use a teaspoon to scoop out the choke. Pop the artichoke into the water and lemon mixture and repeat for the remaining artichokes.
  4. In a clean mixing bowl bring together the lemon zest, herbs, chilli if using, breadcrumbs and parmesan, and season generously with sea salt and cracked pepper.  Toss to combine thoroughly.
  5. Drain out the water from the artichokes and stuff the cavity (where the choke was) with the crumb mixture, using your hand to really push the mixture in so it’s tight-packed.
  6. Place the artichokes flat side down into a baking dish, drizzle generously with extra virgin olive oil (a couple of tablespoons), add the white wine and then enough to cover the base by 2-3 centimetres. Season generously with sea salt and cracked pepper. Cover with foil wrapping tightly and cook in the preheated oven for 20-30 minutes or until the artichokes are tender.

Serves 6.

Watch Tobie make this recipe over here.

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