Carciofi Ripieni - Stuffed Artichokes
- 4 large globe artichokes
- 8 handfuls of fresh parsley, roughly torn
- 8 tablespoons extra virgin olive oil
- 4 garlic gloves, thinly sliced
- 24 cherry tomatoes, quartered or 4 x medium-sized tomatoes, roughly chopped
- 8 anchovy fillets
- 4 teaspoons capers
- 8 green olives, sliced
- 1½ litre vegetable stock
- Salt and pepper
- With a small sharp knife, remove the bottom outer leaves of the artichokes and chop off the stalk. Trim the base slightly so the bottom is flat and the artichoke can stand up without falling. With your fingers, gently open the artichoke until you can see the hairy choke. With a small scoop or teaspoon, remove the hairy choke, as it is inedible. To avoid your hands getting black whilst cleaning the artichokes, wash them with lemon juice.
- Season the cavity of the artichokes with salt and pepper and fill each with a handful of parsley, 1 sliced garlic clove, 2 anchovy fillets, 6 cherry tomatoes, 1 teaspoon of capers and 2 sliced green olives, gently pressing all the ingredients in.
- Place the vegetable stock in a large saucepan followed by the filled artichokes, flat side-down. Pack them in tightly so they don’t wobble whilst cooking - if your pan is too big and there is space between them, place a large potato in the gap. Please note the stock has to cover the artichokes up to ¾, if less, add more stock.
- At this stage, place 2 tablespoons of extra virgin olive oil in each filled artichoke and cover with another handful of parsley. Bring to the boil, then reduce the heat, cover with a lid and simmer for 1 hour 15 minutes.
- Carefully lift out each artichoke with a large slotted spoon and place on individual plates. Once on the plate, gently open up the artichoke so the filling can be seen. Pour about 3 – 4 ladles of the stock over the artichokes and drizzle with some extra virgin olive oil. Serve immediately with lots of bread to dip into the sauce.