This Mediterranean vegetable is so beautiful to look at, and equally delicious when cooked right. One of the veggies richest in prebiotic fibre, regular consumption of artichokes is excellent for gut health.
Globe artichokes aren’t the most common ingredient in the kitchen, and whilst this recipe may look a bit fiddly, it’s really easy to make!
- 1 globe artichoke
- 1 cup breadcrumbs
- 1 tsp lemon zest
¼ cup parmesan cheese (finely grated)
- 4 cloves garlic, minced
¼ cup chopped parsley
½ tsp fresh or dried oregano
- ¼ cup olive oil
- 2 slices lemon
- 1 bay leaf
Salt & pepper to taste
Preheat oven to 190°C.
In a large bowl, stir together the breadcrumbs, lemon zest, Parmesan cheese, minced garlic (from 3 of the garlic cloves, reserving the remaining clove), chopped parsley, minced oregano, ¼ cup olive oil, and black pepper. Set aside.
Prep the artichokes
Cut off the stem, leaving a couple of centimetres from the bottom row of leaves. Using kitchen scissors, cut 2cm off the tips of all of the artichoke leaves.
Cut 1 inch from the top of the artichoke. (It helps to use a serrated knife like a bread knife for this.)
Take a slice of lemon and rub over the cut edges of the artichokes to keep them from turning brown
Stuff the artichokes
Use your finger to gently pull open the centre leaves of the artichokes. Pull out the inner tender yellow artichoke leaves. Use a small metal spoon to scrape and scoop out all of the inner fuzzy choke (this makes eating the baked artichoke much easier)
Place artichoke on a lined pan (to catch the breadcrumbs) and start stuffing the artichoke with your stuffing mix. Put some stuffing mix between each large leaf and the artichoke, as well as a generous amount in the centre.
Bake the artichokes
Using a heavy-based pot with a lid, pour boiling water in to reach around 1 inch depth before adding 1 slice of lemon, bay leaf and remaining garlic
Place the artichoke in so it fits nicely (sitting upright) and drizzle with a little olive oil
Cover the pot with a lid and bake at 190°C for around 1hr (might be longer depending on size of artichoke. It is close when your knife easily penetrates the heart of the artichoke, or you can easily remove an outer leaf
Remove the lid and bake for a couple of minutes to allow the top of the stuffing to brown a little before removing from the oven
Serve with protein of choice – pairs beautifully with baked chicken.