This is the dish to do if you can’t find baby artichokes. Look for globe artichokes with stems as these form part of the stuffing. The preparation of globe artichokes for this dish is exactly the same as for baby artichokes; ‘rub with lemon’ is as important, but when you slice the top off you will expose the choke. This you must scrape out with a teaspoon or melon baller, and then you must remember to squeeze lemon into the cavity. Be ruthless with the outer leaves, as you must get down to the tender ones. Peel the stalk and trim leaf stubs as normal and remember, plenty of lemon. Keep in lemon-acidulated water until needed.
You will need a roasting dish with 4 cm sides which will compactly hold the artichokes in a single layer.
To prepare the stuffing, remove the stems from the artichokes, leaving a flat base on which the vegetables can sit stably. Dice the stems finely. Heat
Allow to cool either partially or wholly, and serve with lemon wedges and (optional) good oil.
© 1996 Alastair Little. All rights reserved.