Stuffed artichokes

Name: Stuffed artichokes recipe
Yield: 6
Ingredients: 6 artichokes; 40.00 ml extra virgin olive oil; 3 eschalots, finely chopped; 1 garlic clove, thinly sliced; 2 roma tomatoes, grated (see notes); 60ml white wine; 125g bread; 100g parmesan; 1 roma tomato, grated (see notes); 125.00 ml finely chopped flat-leaf parsley; 2 garlic cloves, crushed; 1 egg; 40.00 ml extra virgin olive oil; 250.00 ml finely chopped crustless stale bread; 20g parmesan; 1 garlic clove, crushed

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by Julian Parisi

Managing Director of PARISI

Aug 14, 2023

This zero waste recipe is a great way to use up little bits of bread you have lying around!

6 artichokes
2 tbs extra virgin olive oil
3 eschalots, finely chopped
1 garlic clove, thinly sliced
2 roma tomatoes, grated (see notes)
1/4 cup (60ml) white wine

Stuffing

4 slices (125g) stale bread, crusts removed
1 1/4 cups (100g) grated parmesan
1 roma tomato, grated (see notes)
1/4 cup finely chopped flat-leaf parsley
2 garlic cloves, crushed
1 egg
1 tbs extra virgin olive oil

Topping

1 cup finely chopped crustless stale bread
1/4 cup finely chopped flat-leaf parsley
1/4 cup (20g) finely grated parmesan
1 tbs extra virgin olive oil
1 garlic clove, crushed

Method

1.

For the stuffing, whiz bread in a small food processor until crumbs form. Place in a medium bowl with the remaining ingredients. Season with salt flakes and freshly ground black pepper and mix by hand until well combined.
2.

To prepare the artichokes, cut away stems (see notes). Cut 4cm off the top of each artichoke. Using a spoon, scoop out centre leaves and remove and discard the fluffy part. Pull leaves slightly outwards to open up the artichoke. Sprinkle with salt flakes. Spoon stuffing into the centre of each artichoke and randomly between leaves (not between every leaf).
3.

Heat oil in a large deep frypan over medium-high heat. Cook eschalot and garlic, stirring occasionally, for 5 minutes or until tender. Add tomato and cook, stirring occasionally, for 2 minutes. Add wine and bring to the boil. Add artichoke, cut-side up, then add 1 1/2 cups (375ml) water. Bring to the boil. Reduce heat to a simmer, cover and cook for 1 hour or until artichoke is tender when tested with the tip of a sharp knife.
4.

Meanwhile, for the topping, combine all ingredients in a bowl and season. Preheat oven to 220°C/200°C fan-forced. Sprinkle artichokes with topping and roast for 15 minutes until topping is golden and crunchy. Serve immediately or at room temperature.

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Recipe Notes

Coarsely grating tomatoes over a bowl to catch the flesh is a great cheat’s way to remove the skin without having to blanch tomatoes in boiling water first. You’ll end up with just the tomato skin in your hand.

You can eat the artichoke stems. Peel each stem to remove the tough outer layer and place as you go in a bowl of water with the juice of 1/2 lemon. Next, boil stems in water for 10-15 minutes with a pinch of salt flakes and sugar to remove bitterness until tender.