Stuffed Artichokes

Name: Stuffed Artichokes
Yield: Serves six
Ingredients: lemon juice; 6 large globe artichokes; 50 g unsalted butter; 60 ml olive oil; 2 cloves garlic, minced; 1 large onion, peeled and finely diced; sea salt and freshly ground pepper; sea salt and freshly ground pepper; zest of ½ lemon; 100 ml dry white wine; 4 sprigs flat-leaf parsley; 10 white peppercorns; sea salt; 3 sprigs thyme; 1 carrot, peeled and cut into julienne; 2 cloves garlic, chopped; 1 small onion, peeled and thinly sliced; 1 small leek, cut into julienne; 6 slices prosciutto; 150 ml olive oil; 2 slices sourdough bread, oven-dried and processed into crumbs; 2 slices sourdough bread, oven-dried and processed into crumbs; 6 leaves sage, chopped; ½ cup flat-leaf parsley leaves, sliced; juice of 2 lemons; Chicken Stock

Preparation info

Serves
six

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This simple dish makes an ideal starter. The braising juices are served in a bowl with the artichokes and should be mopped up with lots of crispy bread. It keeps well, so if you make it earlier, make sure the artichokes are at room temperature before serving.

Ingredients

6 large globe artichokes
lemon juice
60 ml olive oil
50

Starter

Method

Clean the artichoke by pulling off the tough outer leaves. Cut off the first 2 cm from the top and peel the base and stalk. Rub the artichoke with lemon juice. Push a teaspoon into the centre of the artichoke and twist it around to remove the choke from the centre. Drip in some lemon juice, and repeat with the others.

To make the stuffing place the olive oil and butter in a small frying