Stuffed Artichokes

Name: Stuffed Artichokes
Cuisine: United Kingdom
Ingredients: 55 g/2 oz black olives, stoned and chopped; 2 cloves of garlic, finely chopped; 4 tbsp chopped parsley; 1 tbsp capers, cut in half; 2 tomatoes, peeled, deseeded and chopped; 115 g/4 oz Parmesan, coarsely grated; 85 g/3 oz fresh breadcrumbs; 1 onion, finely chopped; 6 large globe artichokes; olive oil; 150 ml/¼ pint white wine; salt and freshly ground pepper

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

We don’t make enough of artichokes in this country. I was once paid to go and teach etiquette to Yuppies and one of the items on the agenda was the correct way to eat artichokes! Come back Queen Victoria! Eat them as you feel inspired and use your fingers.

Ingredients

6 large globe artichokes
85 g/3 oz fresh breadcrumbs

Europe
United Kingdom
Side dish
England
Vegetarian

Method

Remove the large outside leaves from the artichokes. Cut 2.5 cm/1 in off the top of the remaining leaves and scoop out the choke from the centre of each artichoke.

Make a stuffing by mixing togethe