Pic of stuffed artichokes

stuffed artichokes

Show ingredients

Vegetarian mains

stuffed artichokes

Side Serves 4 1h
Artichokes can be simply boiled and eaten whole, picking off the leaves as you go to dunk into vinaigrette or lemon juice and melted butter. Stuffing them adds a little something extra again.

Ingredients

  • 4 large globe artichokes
  • 2 anchovy fillets, finely chopped (optional)
  • ½ garlic clove, finely chopped
  • ½ tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 hard-boiled eggs, peeled
  • ½ tbsp capers, roughly chopped
  • 1 tbsp chopped parsley
  • ¼ tbsp chopped tarragon
  • 30g Parmesan, grated, or vegetarian alternative (if not using anchovies either)
  • olive oil
  • salt and pepper

Method

Prep time: 30 min
Cooking time: 30 min
  • Step 1

    First, prepare your artichokes. Cut off the artichoke stalk. Bring a large saucepan of salted water to the boil. Add the juice of a lemon or a few tablespoons of white wine vinegar. Lower the artichokes upright into the pan and simmer for approx. 30-45 minutes. When they're ready, a leaf should come off easily and the fleshy base will feel tender when bitten. Leave to cool, then remove the inner leaves and hairy choke in the middle with a teaspoon.
  • Step 2

    Mix the anchovies (if using), garlic, vinegar and mustard together in a bowl.
  • Step 3

    Roughly chop or grate the eggs. Add to the bowl with the capers, herbs and Parmesan. Give it a good mix.
  • Step 4

    Add enough olive oil to loosen to a spoonable consistency. Check the seasoning.
  • Step 5

    Spoon the mixture into the artichokes.