A dish that celebrates this delicious vegetable, which is only available fresh for a limited time in spring each year. Dennis Valcich is a masterful chef and this recipe is a true favourite. It works well either as a main dish or an accompaniment.
- 5 large, tender globe artichokes
- 1 cup fresh breadcrumbs
- 3 garlic cloves, finely chopped
- ½ tbsp chopped flat-leaf parsley
- 500 g baby new potatoes
- 100 g freshly shelled peas
- 100 g freshly shelled broad beans
- 250 ml olive oil
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.
Serves 2 as main course or 4–5 as an accompaniment.
Remove any old and loose leaves from the artichokes. With a sharp knife, cut off the stalks, reserving them for later. Slice about 2 cm off the top of each artichoke. Remove the choke by scooping it out with a teaspoon.
Make the stuffing by mixing the breadcrumbs, garlic, parsley and pepper. Gently open the leaves of each artichoke with your thumbs and add stuffing between the leaves.
Place the artichokes upright in the centre of a large saucepan. Add the potatoes around the artichokes. Scatter the peas, broad beans and artichoke stalks on top and sprinkle with any remaining stuffing. Season with salt and pepper. Drizzle with the olive oil and add enough water to cover the artichokes. Bring to the boil then reduce the heat to low and cook uncovered for about 1 hour. Don’t stir; just shake the pan occasionally.
Serve the artichokes warm with crusty bread.