Author Notes
I love this dish and it pairs perfectly with roasted lamb. It can be served hot or cold so make extra and serve it as a starter for your next meal. The artichokes are traditionally stuffed and cooked whole. I like to cook them like this when when serving the dishes already plated but when I allow people to serve themselves, I prefer to halve the artichokes so everyone can take the sufficient amount. This can be cooked on the stove or in the oven (see Notes). —woo wei-duan
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Ingredients
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8
large artichokes, cleaned, left whole with 4 cm of the peeled stem attached, soak in cold water with a squeeze of lemon
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1
lemon, for soaking the artichokes
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50 grams
Italian flat leaf parsley, rinsed, dried, leaves removed and finely chopped
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1
garlic clove, peeled and finely chopped
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5 grams
mint, rinsed, dried, leaves removed and finely chopped
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2 tablespoons
extra virgin olive oil, plus 250 mls for cooking
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sea salt
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black pepper
Directions
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Use your thumbs to gently open the artichoke and using the small scoop of a melon baller or a small spoon, scoop out the furry choke from the artichoke and discard. Add the artichokes back to the acidulated water to keep them from browning.
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Mix together the parsley, mint, garlic, 30 mlx of olive oil, and add salt and pepper to taste. Either use the herb garlic mixture to stuff the inside of the artichokes, using a small spoon to insert the stuffing and then gently closing the artichoke leaves over the stuffing or place in a pan with the artichokes, whole, halved or quartered. The pan should be large enough to accommodate the artichokes so that they have some space around them. If the artichokes are stuffed, the pan needs to be high enough so that the artichokes are able to stand on end so that their leaves are facing up.
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Pour over 500 mls of water and 250 mls of olive oil. This should come halfway up the side of the artichokes. If it is not enough then add more water and oil in the same ratio (2 parts water to 1 part oil) until it reaches halfway up the artichoke.
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Place the sheet of parchment paper over top of the pan and cover with the lid. Then either place on the stove, cooking on low heat (should be at a simmer but not a boil) for 45 minutes to 1 hour (the time will vary depending on the size of the artichoke). It is done when the water is mostly evaporated and the artichokes can be easily pierced with a fork.
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Note: The artichokes can be baked instead in the oven at 175 C for 45 minutes to 1 hour. It is sometimes baked in a terracotta pot. Some people like to add a minced anchovy to the stuffing.
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