Stuffed Artichokes with Garlicky Breadcrumbs


Preparation info

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Don’t be deterred if you haven’t cooked artichokes before – this dish is very easy and the results impressive. Only buy the freshest artichokes that have compact, firm leaves.

PREPARATION: 30 minutes
COOKING: about 1 hour


  • 165 g ( oz) breadcrumbs
  • 100 g ( oz) vegan parmesan cheese, home-made or grated shop-bought
  • 3 tablespoons chopped flat-leaf (Italian) parsley
  • 3 tablespoons chopped sage
  • 3 tablespoons chopped mint
  • juice and grated zest of 1 lemon
  • 2 teaspoons sea salt flakes
  • 1 teaspoon freshly ground black pepper
  • 1 red chilli, seeded and finely sliced
  • 5 garlic cloves, finely chopped
  • 250 ml (9 fl oz/1 cup) olive oil
  • 8 medium artichokes
  • 200 ml (7 fl oz) vegan white wine


Heat the oven to 220°C (425°F/Gas 7). In a large bowl, stir together the breadcrumbs, three-quarters of the parmesan cheese, the parsley, sage, mint, lemon zest, salt, pepper, chilli, garlic and 60 ml (2 fl oz/¼ cup) of the olive oil.

Fill a bowl with cold water and add the lemon juice. Slice off the top one-third of each artichoke using a serrated knife and discard. Pull off the tough outer leaves – it might seem like you are discarding too much of the artichoke, but only the tender centre is enjoyable to eat. Cut off the stems so the artichokes sit flat. Put in the lemon water to prevent browning.

Working with one artichoke at a time, pat dry with paper towels and open out the leaves a little. Stuff the gaps with some of the breadcrumb mixture. Put in an ovenproof dish. Repeat. Drizzle with the remaining oil. Pour the white wine into the dish and add enough water to come 2 cm (¾ inch) up the sides. Cover tightly with foil and bake for about 1 hour, or until a skewer slides into the base of an artichoke easily. Sprinkle with the remaining parmesan and put under a hot grill (broiler) for a few minutes until golden. Serve immediately.