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

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

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