serves
4-8
prep
20 minutes
cook
55 minutes
difficulty
Mid
serves
4-8
people
preparation
20
minutes
cooking
55
minutes
difficulty
Mid
level
Ingredients
- 4 artichoke heads
- zest and juice of 1 lemon
- 4 cups plain breadcrumbs, toasted
- 150 ml extra-virgin olive oil
- 1 cup grated Pecorino-Romano cheese, plus extra to serve
- 1 tsp salt
- black pepper, to taste
- 2 garlic cloves, minced
- ½ bunch flat leaf parsley, leaves finely chopped
To serve
- Extra-virgin olive oil and balsamic vinegar combined in a bowl
Instructions
- Preheat the oven to 160°C. Prepare a bowl of cold water with a squeeze of lemon juice (reserve remaining juice for baking). Trim artichokes at the base and ⅓ off the top. Pick off any loose leaves at the base. Then with scissors trim off leaf spikes. Place in lemon water to stop browning. Repeat with all artichoke flowers.
- In a bowl mix together all the other ingredients for your stuffing, except the rest of the lemon juice.
- Working from the outside in, place a teaspoon of the stuffing mixture into each leaf. Pull the leaves slightly open and work your way as far to the middle as possible. Top the middle with some breadcrumbs and place in a deep baking tray large enough to fit all artichokes. Repeat with all artichokes.
- Once all artichokes are in the tray add water and lemon juice to come up about ⅓ the height of the artichokes. Cover the tray with baking paper and place in the oven to steam cook for 45 minutes.
- After 45 minutes remove foil cover, increase oven temperature to 200°C for the final 10 minutes.
- Remove artichokes once cooled slightly. Add an extra drizzle of olive oil and grated cheese. Dip into olive oil and balsamic bowl as desired. Enjoy by removing a leaf at a time to eat and scrap soft warm flesh off with your teeth.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
