In this recipe, fresh globe artichokes are stuffed with a delicious mixture of ciabatta, parmesan, olive oil, garlic and herbs, then part steamed and part simmered until tender and soft.
- 6 globe artichokes
- 3 slices ciabatta bread
- 2 garlic cloves
- Small handful freshly chopped parsley
- Small handful freshly grated parmesan
- 1/2 tsp. dried oregano
- 5 tbsp. extra virgin olive oil
- Salt and pepper
- Chicken stock and water
Cut the stems off the artichokes and remove the chokes. Remove any discoloured leaves or any fibrous bits of artichoke.
Bash the artichoke on your worktop to open up the leaves, and use your fingers to further open up the artichoke.
Finely chop the ciabatta and mince the garlic. In a bowl, combine ciabatta, garlic, parsley, parmesan, oregano, half the oil, salt and pepper. Use to stuff the artichokes, using your fingers to push the stuffing towards the heart of the artichokes.
Place stuffed artichokes into a large saucepan, stuffing side up. Pour in chicken stock and water (don't pour it over the artichokes, pour it next to them), to reach halfway up the artichokes. If desired use all chicken stock or all water, but it's nice to use half and half. Drizzle with leftover oil.
Bring to the boil then reduce to a simmer and cover. Cook for 1 hour or until tender.