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Stuffed Artichokes

Author: Riverford Organics Published: 12th September 2017 07:05

 Recipe of the week

This recipe is based on one of Antonio Carluccio’s. Normally we use baby artichokes and serve them as a canapé but it works just as well with larger ones, as long as they are well trimmed.

Preparation Time: 30 minutes
Cooking time: 30 minutes
Serves: 4


    •    4 globe artichokes
    •    Juice of 1 lemon
    •    4 tbsp fresh breadcrumbs
    •    4 tbsp olive oil
    •    1 tbsp fresh parsley, chopped
    •    15 salted capers (or 25 capers in vinegar), soaked in cold water for 20 mins, then squeezed dry
    •    50g Parmesan cheese, grated
    •    2 egg yolks
    •    Olive oil

  1. Prepare the artichokes by discarding the outer leaves and the tough stem. Trim the artichokes down, removing the leaves with a sharp knife so that no dark green ones remain, but leaving the pale inner leaves attached.
  2. Remove the chokes with a melon baller or teaspoon. If the artichokes are young, just trim the stalks, but if they are old and tough, remove them.
  3. Place the artichokes in a bowl of cold water with the lemon juice added to prevent browning.
  4. For the stuffing, mix together the breadcrumbs, oil, parsley, capers, Parmesan and egg yolks to obtain a soft mixture. Season with salt and pepper.
  5. Stuff the cavities of the artichokes with the mixture. Put the artichokes in a shallow saucepan in which they fit tightly.
  6. Pour in 1cm of olive oil and 1cm of water, then cover and cook on the hob for 30 minutes over a low heat.
  7. The artichokes are ready when a knife slides through them easily. Serve warm or cold.


Courtesy of http://www.riverford.co.uk/

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