For an elegant starter or light lunch try this recipe for flavourful Italian recipe for stuffed artichokes.
For the filling::
Place all the ingredients in a food processor and blitz until roughly blended. Season to taste.
For the artichoke::
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.
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.
Serve with a little of the cooking juices, warm crusty bread and a drizzle of extra virgin olive oil.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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