Black Olive Stuffed Artichokes

By • May 25, 2012 • 0 Comments



Author Notes: I couldn't resist buying some of these beautiful small purple artichokes recently. The weather being hot, a simple recipe was called for. This is based on a recipe in 'Chez Panisse Vegetables' by Alice Waters. I suggest serving the stuffed artichokes with salad leaves for a light lunch or as an accompaniment to lamb. They would probably be good with green puy lentils too.

Serve at room temperature. They keep well in the fridge for a couple of days in the cooking juices.
EvieS

Serves 2

  • 6-8 Purple Artichokes
  • A handful pitted black olives
  • 1 Garlic clove
  • A few Parsley sprigs (plus the stalks)
  • 1 Bay leaf
  • A splash of White wine
  • Salt & pepper
  1. Strip off the outer 2-3 rows of leaves (more if the artichokes are larger), trim the stalk end. Slice off the top third of the artichoke and use a teaspoon to remove the choke. Pop each artichoke in a bowl of cold water with a little lemon juice just while you prepare the filling to stop discoloration.
  2. Chop stoned black olives, a clove of garlic and a few parsley leaves, mix together and stuff the artichokes.
  3. Put about 1 inch of water in a pan, add a splash of white wine, the parsley stalks and a bay leaf and add the stuffed artichokes, standing upright. Season and pour a tablespoon or two of olive oil over. Bring to the boil, then cover and simmer for about 30 minutes.
  4. Serve at room temperature with the juices spooned over.
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