Braised stuffed artichokes

Braised stuffed artichokes

By
From
Margaret Fulton Favourites
Serves
6
Photographer
Tanya Zouev and Armelle Habib

This is an Italian way to cook artichokes. You can also add two or three chopped anchovies to the stuffing to add a Mediterranean touch.

Ingredients

Quantity Ingredient
6-8 young globe artichokes
1 cup fresh breadcrumbs
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh herbs such as flat-leaf parsley, oregano or mint
salt and freshly ground black pepper
3 tablespoons olive oil
1 onion, chopped
1 large tomato, peeled, seeded and diced

Method

  1. Trim and prepare the artichokes. Make a stuffing by combining the breadcrumbs, cheese, herbs, salt and pepper and 1 tablespoon of the olive oil. Open the leaves of the artichokes slightly and fill spaces with the stuffing, pushing it down well into the base of the leaves. Drizzle with a little oil.
  2. Stand artichokes in an oiled casserole dish or heavy saucepan. Pour in a little water and the remaining olive oil, then add the onion and tomato. Cover and cook over a low heat for 30 minutes, basting from time to time with the juices. Arrange the cooked artichokes on a serving dish and spoon over the juices.
Tags:
Margaret
Fulton
Favourites
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