ROMAN-STYLE
ARTICHOKES
PREP + COOK TIME HOUR SERVES
large artichokes
mint leaves chopped coarsely
¼ cup coarsely chopped flat leaf
parsley
anchovy fillets chopped finely
¼ cup (
g) finely grated parmesan
½ cup (g) fresh breadcrumbs
½ cup (ml) white wine
bay leaf
g rocket leaves
green olives
extra virgin olive oil and lemon
wedges to serve
To prepare the artichokes remove
and discard outer leaves until you
see the yellowgreen base Trim
the top of the artichoke by about
onethird and discard Remove the
stem and discard
Cut the artichokes in half
lengthways Using a teaspoon
remove the hairy choke from the
centre and discard As you go
place the prepared artichoke hearts
in a bowl of acidulated water (cold
water with lemon juice added)
This will prevent the artichokes
from browning
Combine the herbs anchovy fillets
parmesan and breadcrumbs in a bowl
and season with sea salt and freshly ground black pepper Fill the
artichoke cavities with the mixture
Press the artichoke halves back
together again Place the artichoke
halves topside up into a saucepan
large enough to fit them snugly Add
the wine bay leaf and ½ cup boiling
water to the saucepan Cover with
a piece of wet baking paper and then
place a lid on the saucepan
Bring to the boil over medium
heat reduce heat to low and cook
for minutes or until artichokes
are tender
Serve with rocket green olives
a drizzle of extra virgin olive oil
and lemon wedgesALL ABOUT
ARTICHOKES
Artichokes are a versatile vegie
to cook with – they can be
filled with seafood, chicken,
vegetables, meat or cheese,
added to casseroles and soups
or cooked and cooled, sliced
and added to salads.
Look for artichokes with leaves
that are green, purple or
bronze colour. Choose ones
that have tightly packed leaves,
or petals, and feel heavy for
their size, with a firm stem.
The leaves of small artichokes
can be slightly looser, but they
should still feel firm. When you
pull back the leaves, the
freshness should make itself
known with a definite “snap”.
Artichokes start to deteriorate
once picked from the thistle,
so eat them as soon as possible
after buying. Store them in the
crisper of your refrigerator for
up to days.
Wash your hands well after
handling artichokes or use
disposable gloves.#THEWEEKLYEATS
Weeknight Dinners