October 14, 2017
2 x artichokes,
160g of fresh breadcrumbs (use a loaf and pulse in a food processor),
25g parmesan cheese (grated),
13g parsley (chopped),
2 x garlic cloves (minced),
1 x small egg,
4 x chestnut mushrooms (chopped),
2 x tsp of truffle oil,
Salt and pepper.
Preheat the oven to 160 degrees / gas mark 3
Cut the stalk off the artichoke and about an inch off the top,
Pull the artichoke gently to open up like a flower to allow space for you to wash and then stuff them,
Place them in a bath of warm water and salt to wash out any debris,
In a clean bowl mix all the other ingredients together to form a meatball texture, if it is too wet add some more breadcrumbs,
Remove the artichokes from the water and shake off excess water,
Take some stuffing and gently push into the leaves of the artichoke, it does not matter if it’s messy or you miss some leaves,
When you have stuffed as much of the inside, place some more stuffing on top to seal off and then place them in a baking dish with about 200 ml of water,
Cover them with foil and bake for 1 hour, then remove the foil and cook for a further 30 minutes, adding a little bit of water if you see they are on the dry side,
Tip: should the artichoke still be too hard after the cooking time lapses, place in the microwave for 3 minutes.
These are great on their own, but remember to take the ‘choke’ out of the middle as you eat through the leaves and work your way to the heart.