Stuffed artichokes

For the filling:

1. Place all the ingredients in a food processor and blitz until roughly blended. Season to taste.

For the artichoke:

1. Cut off the stalk at the base of the artichokes and approx 2cm from the top. Gently open the artichokes and with the help of a teaspoon, remove the hairy choke. Place in a bowl with cold water and lemon juice.
2. Fill each artichoke with the filling and place in a large pan. Pack them tightly. Pour over the wine and oil and season. Place on the heat and bring to the boil. Cover and simmer for approx 35-40 minutes.
3. Serve with a little of the cooking juices, warm crusty bread and a drizzle of extra virgin olive oil.