The Romans have been cooking and eating artichokes for centuries and this is a classic Italian recipe. Guy’s father taught him to stuff artichokes this way; he gathered all the family around and they prepared them together.
- 1 lemon, zested and juiced
- 12 artichokes
- ½ cup chopped flat-leaf parsley
- 2 tbsp chopped sage
- 2 tbsp chopped mint
- 1 garlic clove, finely chopped
- ½ tsp chopped red chilli
- 1 cup freshly grated parmigiano reggiano
- 3 cups dried breadcrumbs
- 300 ml extra virgin olive oil, plus extra for drizzling
- 250 ml white wine
- sea salt
- freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Fill a large bowl with cold water and add the lemon juice. Take an artichoke and peel off the outer leaves until you reach the paler inner leaves. Trim the stem and slice off the top of the artichoke so the heart is visible, and scoop out the hairy choke. Put the trimmed artichoke into the bowl of water to prevent discolouration and continue preparing the remaining artichokes.
Combine the lemon zest, herbs, garlic, chilli, parmigiano reggiano, breadcrumbs and oil in a bowl. Season with salt and pepper and mix well.
Preheat the oven to 180°C. Drain the artichokes, then stuff each one generously with the breadcrumb mixture by gently separating each leaf and pushing the stuffing into the gaps. Tightly pack the artichokes into a baking dish and drizzle with more oil. Pour in the white wine and add enough water to just cover the base of the dish by a couple of centimetres. Season with more salt and pepper. Cover with foil and bake in the oven for about 20 minutes, or until the artichokes are tender when pierced with a skewer.