An Italian classic as a side dish is sure to impress.
Serves 4
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Artichoke hearts stuffed with a mixture of herbs, anchovy fillets, parmesan and breadcrumbs are served with lemon, rocket, green olives, and a dash of extra virgin olive oil for a splendid, traditional Roman side dish.


  • 4 large artichokes
  • ¼ cup coarsely chopped flat-leaf parsley
  • 8 mint leaves, chopped coarsely
  • 2 anchovy fillets, chopped finely
  • ¼ cup (20 g) finely grated parmesan cheese
  • ½ cup (35 g) fresh breadcrumbs
  • ½ cup (125ml) white wine
  • 1 bay leaf
  • 100 g rocket leaves
  • 20 green olives
  • Extra virgin olive oil and lemon wedges, to serve

To prepare the artichokes, remove and discard outer leaves until you see the yellow-green base. Trim the top of the artichoke by about one-third and discard. Remove the stem and discard.


Cut the artichokes in half lengthways. Using a teaspoon, remove the hairy choke from the centre and discard. As you go, place the prepared artichoke hearts in a bowl of acidulated water (cold water with lemon juice added). This will prevent the artichokes from browning.


Combine the herbs, anchovy fillets, parmesan and breadcrumbs in a bowl and season with sea salt and freshly ground black pepper. Fill the artichoke cavities with the mixture.


Press the artichoke halves back together again. Put the artichoke halves, top-side up, into a saucepan large enough to fit them snugly. Add the wine, bay leaf and 1/2 cup boiling water to the saucepan. Cover with a piece of wet baking paper and then place a lid on the saucepan.


Bring to the boil over a medium heat, reduce heat to low and cook for 30 minutes or until artichokes are tender.


Serve with rocket, green olives, a drizzle of extra virgin olive oil and lemon wedges.

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