Stuffed Artichokes

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.


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


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 together the remaining ingredients, except the oil and wine, and fill the centre of the artichokes. Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour.