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.
Healthy Recipes
Roman Style Artichokes
May 8, 2023
An Italian classic as a side dish is sure to impress.
Yield
Serves 4
Prep Time
20mins
Cook Time
30mins
Difficulty Level
3 / 5
Ingredients
- 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
Steps
01.
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.
02.
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.
03.
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.
04.
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.
05.
Bring to the boil over a medium heat, reduce heat to low and cook for 30 minutes or until artichokes are tender.
06.
Serve with rocket, green olives, a drizzle of extra virgin olive oil and lemon wedges.