Recipe: Stuffed Artichokes
Are you one of the many people who have only ever eaten the type of artichoke heart you buy in a jar or see on an antipasto platter? Perhaps you’re a tiny bit scared of artichokes? Love the taste but wouldn’t know where to start when it comes to prepping and cooking them?
We’re here to rescue you from this fate. In fact, we’re challenging you to get to your local green grocer, pick up some fine specimens and cook up this stuffed artichoke hearts recipe. Artichokes do look a little freaky as far as vegetables go but they’re actually very easy to cook and this dish is so delicious that we know you’ll be so proud you made it yourself!
Artichokes are in season right now. What to look for is intact leaves that are tightly packed. Splayed leaves are a sign that the vegetable is not as fresh. A brown spot or two is fine.
For your next dinner party, this stuffed artichoke recipe is the perfect side dish to Chicken saltimbocca w preserved lemon butter or Prosciutto wrapped pork + veal meatloaf.
Stuffed Artichoke Hearts Recipe
Ingredients
- 2 globe artichokes
- juice of 2 lemons
- 200g low fat ricotta
- 1 tablespoon pinenuts, toasted
- 1 anchovy, mashed
- clove garlic, crushed
- Black pepper to taste
- Parmesan
Method
- Prepare artichokes by removing the tough outer leaves and trim the tops from remaining leaves.
- Remove the leaves from the stem and trim the stem to approx. 5cm long.
- Slice the artichoke lengthways in half and remove the fuzzy choke from the centre.
- Place prepared artichokes immediately in a bowl of water with the juice of one of the lemons to prevent discolouration.
- Bring a pot of water to the boil and add the juice of the other lemon – add artichokes and cook for 15 minutes on medium heat until tender. Note: do not cook artichokes in aluminum or cast iron pans as these can cause them to discolour.
- While cooking, combine ricotta, pinenuts, anchovy, garlic and pepper.
- Spoon the mixture into artichoke cavities and sprinkle with grated parmesan.
- Bake at 200C for 10-15 mins or until golden. Serve warm.
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