Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Stuffed artichokes with salsa verde
Serves 6 Starters and mains
Ingredients
- 6 large globe artichokes
- 1 large lemon
- 200g smoked bacon lardons
- 3tsp olive oil plus extra for oven baking
- ¼tsp chilli flakes
- 10 pitted black olives
- 150g feta cheese, drained and crumbled
For the salsa verde
- 1 garlic clove crushed with a little salt
- 1tsp Dijon mustard
- 2tbsp good white wine vinegar
- 100ml extra virgin olive oil
- 25g anchovy fillets preserved in oil
- 30g superfine capers in brine, drained
- 25g roughly chopped
- flat-leaf parsley
- 10g dill
- 10g mint leaves, finely chopped
Method
Break off the stalks from the artichokes and cut about 5cm off the pointed end using a serrated bread knife. Pull off old and bruised outer leaves. Bring a large pan of salted water to the boil and add the juice of a lemon and the squeezed out pieces. Add the artichokes and cover with a scrunched then unfolded circle of baking paper. Put a tea plate on top to keep the artichokes submerged. Simmer for 20 minutes, or until tender, then drain.
Meanwhile prepare the stuffing. Fry the bacon lardons in the olive oil, until golden and just beginning to crisp. Drain on kitchen paper and put into a mixing bowl. Add the chilli flakes, chop the black olives and mix in along with the crumbled feta.
To make the salsa verde, put the garlic in a bowl and stir in the mustard and vinegar, then whisk in the oil. Chop the anchovies and stir in with the capers and herbs.
When the artichokes are cool, scoop out the choke. Place upright on a baking tray and fill with the stuffing, season with pepper and spoon over oil. Cover with the paper used to boil the artichokes and put in a cool place until ready to cook. Preheat the oven to 200°C/400°F/Gas 6. Bake for 20 minutes, remove the paper and bake for a further 5 minutes. Serve hot or cold with the salsa.
Why not subscribe to the digital edition? Enjoy recipes and more on the go!
Advertisement