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Roman-style artichokes recipe

Created by Guy Grossi

8 comments

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Rating:

5/ 5 stars 10 Votes

Cuisine: Italian
Serves 6 -12

Ingredients

1 lemon
Water
12 artichokes
½ cup flat leaf parsley, chopped
2 tbsp sage, chopped
2 tbsp mint, shopped
1 clove garlic, finely chopped
1 cup freshly grated Parmigiano-Reggiano
3 cups dried breadcrumbs
½ tspn freshly chopped chilli
Extra virgin olive oil
Sea salt
Freshly ground black pepper
1 cup white wine

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Preparation

Preheat the oven to 180°C.

Grate the zest from the lemon and set aside.
Cut the lemon in half and squeeze the juice into a large bowl of cold water. Take an artichoke and cut of the ‘beard’ at the base. Peel off the outside layers, then cut a small slice from the top so that the centre leaves are visible. Put the trimmed artichoke into the bowl of water to prevent discolouration. Repeat with remaining artichokes.

In a bowl, combine the herbs, garlic, Parmigiano-Reggiano, breadcrumbs, reserved lemon zest, chilli and 300mL olive oil. Season with salt and pepper and mix well.

Drain the artichokes, then stuff each one generously with the breadcrumb mixture by separating the leaves a little and pushing in the stuffing. Arrange the stuffed artichokes in a baking tray so that they are tightly packed in. Drizzle with olive oil, then pour in the white wine and enough water to just cover the artichokes. Season with salt and pepper. Cover with aluminium foil and bake for about 20 minutes or until the artichoke centres are tender when pierced with a skewer.

If you enjoyed this Roman-style artichokes recipe then browse more Italian recipes, vegetarian recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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Comments (8)

21 Nov 2010 05:17 AEST

Jen

Nundah

Best stuffing EVER

The artichokes were awesome, but we used the left over stuffing as a crumb for some lamb and it was equally as wonderful. Cooking our third batch as I write.

Agree(1 people agree)

Disagree(0 people disagree)

14 Nov 2010 04:46 AEST

Virginia Kelly-Norris

Guildford, Victoria

This beats all the rest

I have been growing and cooking artichokes for a while but this takes the cake. Heaven, thanks food safari. Even better the next day (kept them overnight in the fluid in the fridge). Not going to bother with any other recipes this year.

Agree(0 people agree)

Disagree(0 people disagree)

23 Oct 2010 11:36 AEST

sarah

what happens to the hairy choke in the middle? Does it disappear when you cook it?

Agree(0 people agree)

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11 Oct 2010 06:32 AEST

helen

i bought these great looking artichokes for 89 cents can u believe it and cant wait to try this recipie out. love artichokes

Agree(0 people agree)

Disagree(0 people disagree)

24 Jun 2010 02:42 AEST

Vicki Valenti

Have just planted my plants today deciding to grow my own after seeing the recipe on your show. Purchased two from the fruit & vege yesterday at $4 each. Your recipe is a definate must do with my first crop. Can't wait. Heading off to Italy (first time visitor) at the end of next month to taste the real deal for myself.

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16 Apr 2010 10:33 AEST

Gloria Gangi

Love the recipe and will be making it this weekend

Agree(9 people agree)

Disagree(7 people disagree)

15 Apr 2010 10:47 AEST

Wendy

This recipe couldnt have come at a better time. Ive got a few coming through in my garden and wanted to do something really nice with them. I will be trying this over the weekend. :)

Agree(3 people agree)

Disagree(0 people disagree)

15 Apr 2010 08:13 AEST

Joseph Mercieca

I have been looking for a good Artichoke recipe, Looks like a great one, and a must try.

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