Name: Stuffed riesling-braised artichokes with herb-infused oil
Yield: Serve 4
Ingredients: 25 g fresh breadcrumbs; 100 ml Riesling wine or other dry white wine; 125 g wild (or cultivated) mushrooms, coarsely chopped; 50 g fresh herbs (tarragon, chervil, chives, flat-leaf parsley); 30 g freshly grated castelli vegetalia (parmesan-style cheese); 150 g fresh spinach; 4 tablespoons double cream; 25 g chopped walnuts; ½ teaspoon lemon zest; salt and freshly ground black pepper; 4 globe artichokes, about 300 g each; 40 g unsalted butter; 4 tablespoons olive oil; large sprig of lemon thyme (or thyme); 2 lemons, halved; 1 small onion, finely chopped; 1 garlic clove, crushed

Preparation info

Serve
4

Difficulty
Medium

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.

Ingredients

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

Method

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

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Stuffed riesling-braised artichokes with herb-infused oil

Ingredients

Method

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