Vegetable Recipes - Stuffed Attichokes Recipe

Ingredients

Serve 4

• 4 globe artichokes

• 2 tablespoons lemon juice

• 1 onion, thinly sliced

• 2 carrots, thinly sliced

• 1 bay leaf

• 250 ml/8fl oz dry white wine

• 250 ml/8fl oz water

• 1 tablespoon arrowroot dissolved in 3 tablespoons of water

• salt and pepper 

Stuffing:

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 125 g/4 oz raw ham or streaky bacon, chopped

• 2 tablespoons chopped parsley

• 50 g/2 oz fresh breadcrumbs

• salt and pepper

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Method:

1. Remove the stalks and the leaves at the base of each artichoke. Cut off the ends of the leaves. Sprinkle with lemon juice to prevent them discoloring and set aside until you are ready to cook them.

2. Put them in a large saucepan of salted boiling water, simmer for 10-15 minutes and then drain upside-down. Remove the fibrous choke in the centre of each artichoke with a small spoon.

3. To make the stuffing, heat the oil in a saucepan, add the onion and garlic, and fry over low heat until soft and golden. Remove from the heat and add the ham or bacon, parsley and breadcrumbs. Stir well and season to taste.

4. Fill the hollow centre of each prepared artichoke with the stuffing. Put the onion and carrots in a flameproof casserole and place the artichokes on top.

5. Add the bay leaf and pour over the wine and measured water, and add a little salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 45 minutes.

6. Remove the artichokes and keep warm. Strain the cooking liquid into a small saucepan and add the dissolved arrowroot.

7. Heat gently, stirring all the time, until the sauce has a creamy consistency. Season to taste with salt and pepper, and serve hot with the artichokes.