Riverford Wicked Leeks
stuffed artichokes recipe image

Print stuffed artichokes

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.


  • 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 & pepper


  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.
  2. Mix the anchovies (if using), garlic, vinegar and mustard together in a bowl.
  3. Roughly chop or grate the eggs. Add to the bowl with the capers, herbs and Parmesan. Give it a good mix.
  4. Add enough olive oil to loosen to a spoonable consistency. Check the seasoning.
  5. Spoon the mixture into the artichokes.
want to cook with fresh ingredients? try one of our award winning veg boxes