Make Ahead

Black Olive Stuffed Artichokes

May 25, 2012
0 Ratings
  • Serves 2
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. —Evie

What You'll Need
  • 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.

See what other Food52ers are saying.

0 Reviews