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Stuffed artichokes


  • For the filling

  • 180g minced lamb

  • 100g country bread, crust removed

  • 10 tbsp full fat milk

  • 150g soft goat cheese

  • 3 tbsp Parmesan cheese, freshly grated

  • 3 eggs

  • 2 tbsp parsley, chopped

  • 1 shallot, chopped

  • Salt and pepper to taste

  • For the artichokes

  • 12 globe artichokes

  • 250ml white wine

  • 10 tbsp extra virgin olive oil

  • Crusty bread, to serve


  • 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.

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