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Artichokes Dalmatian-style
Serves 4 Starters and mains
Ingredients
- 8 artichokes
- juice 1⁄2 lemon
- 200g fresh peas
- 200g fresh broad beans, podded
- 400ml vegetable stock
- 100ml white wine
For the filling
- 100g dry breadcrumbs
- 150ml extra virgin olive oil
- 2 garlic cloves, chopped
- 2 anchovies, chopped
- juice 1⁄2 lemon
To garnish
- 2tbsp flat-leaf parsley, chopped
Method
Clean the artichokes by cutting off the stems 1cm from the bottom and shave off the skins on the remaining part. Cut about 1cm off the top of the artichoke and peel off one layer of the outer leaves.
Blanch the artichokes in simmering seasoned water with the lemon juice for around 5 minutes. Drain and leave to cool.
To make the filling, place the breadcrumbs in a bowl with 100ml of the olive oil, the garlic, anchovies and rest of the lemon juice. Season with salt and pepper. Mix well then push the mixture into the tops of the artichokes.
Place the stuffed artichokes, facing upwards, in a large saucepan along with the fresh peas and broad beans. Add the vegetable stock and white wine. Ensure the artichokes are not covered with the stock, just submerged halfway. Season well, cover with a lid, and simmer for 40-50 minutes over a low heat.
When cooked, remove and scatter with the parsley. Drizzle over the remaining olive oil and serve with the peas and beans.
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