Artichokes Dalmatian-style

Artichokes Dalmatian-style

Articoke na dalmatinski

By
From
Dalmatia
Serves
4

This is a great recipe to discover the enchanting, earthy flavour of the artichoke. The outer leaves of artichokes are full of fibre and aren’t edible, but there is a small amount of succulent flesh on the bottom of the inner leaves – don’t waste this flesh as it’s pure heaven. To eat the artichokes, enjoy every bit of the leaf by putting it in your mouth and sucking the delicious flesh.

Ingredients

Quantity Ingredient
8 artichokes
juice of 1 lemon
200 grams fresh peas
200 grams fresh broad beans, podded
400ml vegetable stock
100ml white wine
sea salt
freshly ground black pepper
2 tab fresh flat-leaf parsley, chopped, to garnish

Filling

Quantity Ingredient
100 grams dry breadcrumbs
150ml extra virgin olive oil
2 garlic cloves, chopped
2 anchovies, chopped

Method

  1. Clean the artichokes by cutting the stems 1 cm from the bottom. Shave off the skin of the artichoke stem, then cut about 1 cm off the top of the artichoke. Peel off one layer of the outer leaves.
  2. Blanch the artichokes in simmering seasoned water with half the lemon juice for about 5 minutes. Drain. Leave the artichokes to cool while you prepare the filling.
  3. For the filling, put the breadcrumbs in a bowl with 100 ml of the olive oil, the garlic, anchovies and the remaining lemon juice. Season with salt and pepper. Mix well then push the breadcrumb mixture into the tops of the artichokes.
  4. Place all the stuffed artichokes, facing up, in a large saucepan along with the fresh peas and broad beans. Add the vegetable stock and white wine. Ensure the artichokes are not covered with the stock, just submerged halfway. Season well, cover with a lid, and simmer for 40–50 minutes over low heat.
  5. When cooked, sprinkle the artichokes with the parsley and remaining extra-virgin olive oil and serve with the peas and broad beans.
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