Stuffed riesling-braised artichokes with herb-infused oil

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Serving fresh artichokes is always an impressive affair, but they do need a lot of preparation, which is I feel, the reason why they are not as popular to cook at home as they should be. They can be prepared up to the filling stage well in advance, then finished when needed.


  • 4 globe artichokes, about 300 g each
  • 2 lemons, halved
  • 4


Preheat the oven to 180°C/350°F/gas mark 4. Using a large sharp knife, trim about 5 cm from the top of each artichoke and, using kitchen scissors, cut off the thorny top third of the leaves. Squeeze the lemons into a large pot of lightly salted boiling water, add the artichokes and top