Page title and description
- 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
Prep time: 30 min
Cooking time: 30 min
Step 1First, 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 2Mix the anchovies (if using), garlic, vinegar and mustard together in a bowl.
Step 3Roughly chop or grate the eggs. Add to the bowl with the capers, herbs and Parmesan. Give it a good mix.
Step 4Add enough olive oil to loosen to a spoonable consistency. Check the seasoning.
Step 5Spoon the mixture into the artichokes.